For me, Thanksgiving just isn’t Thanksgiving without this sweet potato casserole. This side dish has been on every Thanksgiving table since I can remember. If we don’t eat at my parents house then this is the side dish that I take to wherever we eat our dinner. There is something about marshmallows over sweet potatoes that doesn’t do it for me. Spoiled maybe? Never!
The great thing about this vegetable side dish is that you can even make it the night before and then pop it from the fridge to the oven on Thanksgiving afternoon. Instead of butter I am using Country Crock spread for this recipe and it is AMAZING!
- 3-4 Sweet potatoes (cooked/peeled/mashed)
- 1 cup of sugar
- 2 eggs
- 1/2 cup of Country Crock Spread
- 1 tsp. vanilla
- 1 cup of brown sugar
- 1 cup of chopped pecans
- 1/4 cup of Country Crock Spread
- 1/2 cup of flour
After you cook, peel, and mash the sweet potatoes use an electric mixer or fork to mix in sugar, eggs, Country Crock spread, and vanilla. Place the mixture in a casserole dish. In a separate bowl combine brown sugar, pecans, and flour. Use a fork or knife to cut in Country Crock spread (almost like cutting in butter to a pie crust). Spread the topping over the sweet potato mixture and bake for 30 minutes at 350 degrees. DONE!
If you are looking for other Thanksgiving side dish recipes you may just find some good ones at The Crock Country Chronicle In The Kitchen.
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Thank you to Country Crock for being a sponsor. I was selected for this opportunity as a member of Clever Girls Collective. All opinions expressed here are my own.