Ah, the humble sweet potato.
Delicate caramel notes balance out their starchy, rich consistency. They are delicious fried, roasted, mashed, and, yes; thrown in a blender with brown sugar, butter, and evaporated milk. Ladies and gentleman, we bring you this year’s ultimate Sweet Potato Casserole recipe. This recipe is the perfect side dish to give your palate a break from savory turkey, herb-seasoned stuffing, and salty gravy.
If you weren’t already convinced, let me let you in on a little secret: this recipe takes about 8 minutes to prep, and only 25 minutes to cook. That is 8-10 minutes of active work time. If that doesn’t sound like heaven on a busy Thanksgiving Day, I don’t know what does.
Let’s get into the recipe.
You will need:
- 3 cups cooked sweet potatoes** (approximately 2-3 sweet potatoes)
- 1 cup white sugar
- 1 cup of butter, softened
- 2 eggs, slightly beaten
- 1 teaspoon vanilla
- 1/3 cup evaporated milk
- 1 cup brown sugar
- 1/2 cup flour
**To cook the sweet potatoes quickly and easily, poke holes all over with a fork. Microwave each sweet potato for 5 minutes, then flip and microwave for 4 minutes on the other side, or until soft all the way through. Set aside to cool until needed.
- Set oven to 350 degrees F.
- Once the sweet potatoes are cooked, set aside, and cooled, cut each one in half. They should be so soft that you can squeeze out the inside and mash it in a bowl. Measure out 3 cups of the cooked sweet potato.
- In a blender, combine the sweet potato, white sugar, eggs, vanilla, 2/3 cup of butter, and evaporated milk.
- Blend until smooth and creamy.
- Grease a square glass baking dish (we used 8×8).
- Pour the sweet potato mixture in and level with spatula.
- In a separate bowl, make the topping.
- Stir together the flour and butter. (It will be crumbly and sandy.)
- Sprinkle crumble topping on top, then dot with squares of the remaining butter.
- Bake for 25 minutes.
Allow casserole to cool and topping to set before serving.