This classic Sweet Potato Casserole with a buttery brown sugar pecan crust is a one of my family's favorite Thanksgiving side dishes.

I don't know what it is about Thanksgiving, but there are three side dishes my family can't do without each holiday. One is Portuguese Stuffing, the other is Green Bean Casserole and the third is Sweet Potato Casserole. The combination of sweet and savory gets them every time!

The odd thing is that even though this recipe is super easy to make, I only prepare it once a year. Mostly because we try to eat healthy as much as we can and limit our calorie, sugar and fat intake. However, on holidays all of that goes out of the window and we splurge a little.

How do you make sweet potato casserole?

For this recipe you'll need sweet potatoes, ground cinnamon, butter, brown sugar, pecans and all purpose flour. Some of you may be tempted to use canned yams or sweet potatoes, but I wouldn't recommend it unless there is no other option available to you.

Most canned yams; which they are commonly called, are packed in a light syrup and have a LOT more sugar than the fresh variety. Many of you know by now that I prefer fresh over all other products whenever possible anyway as they do have a better flavor.

How do you make Sweet Potato Casserole?

First, clean the potato skins with a vegetable brush; then place in a large pot and cover with water. Bring the water to a boil and allow the potatoes to become fork tender.

Depending on the size of your potatoes, this can take anywhere from 20 to 45 minutes. Try to select potatoes that are smaller and similar in size so that they cook at an even rate.

Drain the water and carefully peel the skin away from the potatoes, cut into large pieces and place in a mixing bowl. Add half & half, butter, brown sugar and cinnamon; then mix with a handheld electric mixer until smooth.

They get super creamy this way! Place the sweet potatoes in a 2-quart casserole dish; then make the topping. In a small bowl, combine chopped pecans, melted butter, brown sugar and flour.

Mix well until it resembles coarse meal; then spread on top of the potatoes. Place the casserole dish in a preheated 350 degree F oven for approximately 20 minutes or until the top is lightly browned and the sides are bubbling hot.

You can also prepare this the day before; then refrigerate overnight. Remove from the refrigerator 30 minutes to allow it to come to room temperature before placing the dish the oven.

Like I said, this Sweet Potato Casserole is one of our favorites. We've also topped it with mini marshmallows, but that buttery, pecan sugar topping taste SO much better! ~Enjoy!

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