Don’t settle for soggy sweet potatoes this Thanksgiving! Give this recipe a try instead.
Hey all! Leesh and Lu here! With Thanksgiving right around the corner, we are beginning to plan our menu and call dibs on the dishes we want to bring. Besides being with family, these sweet potatoes are one of the best things about Thanksgiving. The canned sweet potatoes topped with marshmallows don’t really speak to me, but these whipped sweet potatoes are a whole different story. If sweet potatoes haven’t been your favorite thing in the past, give these a try and they are sure to change your mind.
You’ll start by cooking the sweet potatoes until tender. Then you’ll whip them along with some butter, eggs, vanilla, sugar, and salt. (It’s no wonder they’re so delicious when the ingredient list starts out much the same as cookies!) Spread into a casserole dish and top with a delicious brown sugar crumb topping and bake until the topping is crisp and the sweet potatoes hot. They taste great hot, at room temperature, or even cold if you’re lucky enough to have leftovers.
A few reasons why these are my favorite thing to bring to Thanksgiving dinner–1) they taste darn good! 2) they are so easy to make, and 3) they can be made several days in advance. I’ve made them a couple of days before and covered them with plastic wrap and refrigerated them until ready to bake and they tasted just as great as baking them the same day. Make-ahead Thanksgiving dishes are especially nice if you’re traveling and want to do the prep and make the mess in your kitchen rather than someone else’s. Comment below if you decide to make them. We’d love to hear what you think!
Whipped Sweet Potatoes (she: Leesh and Lu)
- 3 large sweet potatoes cooked
- ¾ cup sugar
- 2 eggs
- ¼ cup butter
- 1 teaspoon vanilla
- ¼ teaspoon salt
- For the topping:
- ⅓ cup butter
- 3/4 cup brown sugar
- 1 tablespoon cinnamon
- ⅓ cup flour
- ½ cup pecans optional
- pinch of salt
Preheat oven to 350. Combine and whip first 6 ingredients. Layer mix into a lightly greased casserole dish.
In a food chopper or processor, combine butter, brown sugar, cinnamon, flour, pecans (if using), and a pinch of salt. Evenly coat sweet potato mixture with topping. Bake at 350 for 35-40 minutes.
To make ahead follow same directions, but after topping the sweet potatoes, cover the dish with plastic wrap and refrigerate until ready to bake. Remove from fridge 30-45 minutes before baking, or add 5 minutes to the baking time.
Cook the sweet potatoes any way you wish. Roasting them is especially yummy. Usually I just boil them until tender and drain them. If you roast them or bake and they seem a bit dry after whipping, add a couple tablespoons of milk to the mixture
Get more ideas for the big turkey day here: