Happy Thanksgiving Eve! Can you believe that Turkey Day is almost here? Neither can I. Where has this year gone? It seems like it was Valentine’s Day only yesterday and here we are nearly to Thanksgiving. Now I’m starting to sound like all the old folks who always reminisce about how fast the years fly by! haha! I guess now that I’m a wife and mother I can understand how the years really do fly by so quickly. For this Thanksgiving Eve, I wanted to share my recipe for Easy Sweet Potato Casserole. I have perfected this recipe to be just the right amount of sweetness, with the perfect blend of spices and the oh so creamy and delicious sweet potato! While we’re extolling the virtues of this Easy Sweet Potato Casserole, let’s not forget the crumb topping that will make you want to slap somebody! Just please don’t actually slap someone. Especially not at the Thanksgiving dinner table – they just might slap you back.
First off, you want to start with some beautiful, large, sweet potatoes or as some call them, yams. You’ll want to peel and dice these, then drop into a pot, cover with water, and boil until tender.
Once the potatoes are tender, mash em’ up real good or blend with an immersion blender until smooth. You don’t want any lumps ya’ll!
Now just add in your eggs, milk, granulated sugar, salt, vanilla, cinnamon, nutmeg, and ginger and stir it really well.
Pour into a casserole dish then assemble the topping and add.
This Easy Sweet Potato Casserole is going to look lovely and smell even better when it’s finished baking! Something like this:
Now that you’re probably drooling over how wonderful you know this is going to taste, just go make it for yo self! Full recipe and instructions for Easy Sweet Potato Casserole are available for print just below as well as the Weight Watcher Smart Points!
I hope you all enjoy these Holiday side dishes I have posted and that you all have a very happy, healthy, and safe Thanksgiving with your friends and families!
Easy Sweet Potato Casserole
A delicious creamy, sweet dish that goes perfectly with all of the savory Holiday dishes.
- 3 large sweet potatoes peeled and diced
- 2 beaten eggs
- 1/2 cup granulated sugar
- 1/4 tsp salt
- 1/4 cup fat free milk
- 1/2 tsp vanilla extract
- 1/2 tsp ground cinnamon
- 1/8 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1/2 cup brown sugar
- 1/3 cup flour
- 1 1/2 tbsp butter
- 1/2 cup chopped pecans
Boil peeled and diced sweet potatoes in water until fork tender and drain the water. Mash potatoes with a potato masher until smooth or blend with an immersion blender and place in a large bowl.
Add the first 8 ingredients into the bowl with the potatoes and stir well.
Spray a 2 1/2 quart casserole dish with nonstick cooking spray and pour the sweet potato mix into the casserole dish, smoothing it out to make it all even on top.
In a small bowl, melt the butter and combine it with the brown sugar, flour, and chopped pecans.
Use your fingers to break the topping mixture up into fine crumbles and sprinkle it on top of the casserole.
Bake casserole at 325F for 15 minutes or until the topping starts to brown.
Recipe comes to 5 Smart Points for one 1/4 cup serving. Yields 16 servings.