Looking for an EASY and YUMMY side dish to make for Thanksgiving this year? Well, this sweet potato casserole is a must! This recipe belongs to my Aunt Kim and is THE best sweet potato dish I’ve ever had. I think I have to go there and say that it’s even better than candied yams.

I first tried this dish a few years ago at my aunt’s Thanksgiving dinner. I don’t know how she does it, but my aunt has been cooking up an amazing Thanksgiving dinner for our family (40+ people) every year for the last 15 years or so. It’s a tradition that I cherish and look forward to every year because it’s one of the few times I get to see my entire family in one place.

Be sure to give my aunt’s recipe a try this Thanksgiving or Christmas. I promise that your guests will LOVE it! And they won’t even know how easy it was to make ;). 

Recipe
Yield: 6 servings

INGREDIENTS FOR SWEET POTATO MIXTURE :
3 large or 4 medium size sweet potatoes, peeled and cut into 2 inch pieces
2 eggs, beaten
1/2 cup light brown sugar
1/4 cup butter, melted
1/4 cup milk
1/2 tsp. kosher salt
1 tsp. pure vanilla extract

INGREDIENTS FOR TOPPING:
1/2 cup light brown sugar
1/3 cup all-purpose flour
1 cup chopped walnuts or pecans (or a mixture of both)
3 tbsp. butter, melted

DIRECTIONS:
1. Preheat oven to 350 degrees F.
2. Boil sweet potatoes in a pot of water until you can pierce easily with a fork, about 15 to 20 minutes. Drain the potatoes and return to the same pot. Mash the potatoes with a potato masher and let cool for 10 minutes. Mix in the eggs, brown sugar, melted butter, milk, salt and vanilla until well combined. Pour mixture into a buttered casserole dish.
3. Mix together all ingredients for the topping. Sprinkle on top of the sweet potato mixture and bake until the topping is golden brown, about 30 minutes.