Mashed Sweet Potatoes With Brown Sugar and Pecans

Everybody have to indulge in a no-holds-barred sweet potato casserole recipe in their vacation arsenal. This classic Thanksgiving side dish most steadily good points mashed sweet potatoes topped with mini marshmallows or a streusel topping. Our model skips these in desire of a crispy, buttery brown sugar–pecan “crust” that crackles must you dig in with a spoon. It’s sweet nonetheless not overwhelmingly so, and can neutral unruffled be steady at home next to the inexperienced beans and cranberry sauce on the Thanksgiving dinner desk.

This straightforward sweet potato casserole starts with contemporary sweet potatoes, not canned. We like red-skinned sweet potatoes right here, which indulge in a pumpkin-like flavor. That you would possibly perchance well dice and boil them—or steam them within the Instant Pot—as a lot as a pair of days prior to time (drain and store within the refrigerator in an airtight container). If you’re in a position to assemble, whiz the cooked sweet potatoes within the meals processor for a silky-tender potato purée, or hump at them with a potato masher if you happen to desire a hardier casserole.

For the crispiest pecan topping, exercise chilled not room-temperature or melted butter (monetary institution some extra day-of-vacation prep time by mixing this whereas the potatoes boil 2–3 days prior). Bake the casserole till the topping turns golden brown and the full kitchen smells warm and toasty.

Restful craving that marshmallow topping? Head over right here for a variation.