Thread: Thanksgiving, Christmas, Easter & Holiday Season Assorted Stuff

The Best Sweet Potato Casserole with Butter Pecan Crumble Topping

by AVERIE SUNSHINE // 168 comments

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Sweet Potato Casserole with Pecan Topping — This is the BEST sweet potato casserole ever!! The sweet potatoes are tender and creamy, while the streusel topping adds a delightful buttery crunch thanks to the pecans!



I love sweet potatoes and have a ton of recipes using them from bread to enchiladas, but I was missing a classic: sweet potato casserole. It was about time I made it and we loved every bite because this isn’t just any ole sweet potato casserole recipe. The crunchy butter pecan crumble topping really sets it apart.
This sweet potato casserole with pecans is an easy recipe to make and assemble before baking it off, especially if you’re cooking it for a holiday meal like Thanksgiving or Christmas Eve dinner.
When cooking a holiday meal it’s so helpful to have as many things in the ‘ready to pop into the oven’ stage as possible, and this easy sweet potato casserole is one of those dishes. I’d prep it the night before, cover, and refrigerate if you’re planning on prepping in advance.
The mashed sweet potatoes are so tender, creamy, and fluffy while the crumbly, streusel topping adds a buttery, brown sugary crunch thanks to the pecans.
The brown sugar caramelizes in the oven with the butter and the topping is irresistible. I kind of want to put this topping on everything now.
I originally posted this recipe in November 2016 and it’s become a reader and family favorite and holiday staple over the years. You and your family will absolutely adore it!

Ingredients

Here’s what you’ll need to make this easy sweet potato casserole with pecan topping:

• Sweet potatoes
• Eggs
• Unsalted butter
• Milk
• Light brown sugar
• Granulated sugar
• Vanilla extract
• Salt
• Ground nutmeg and cinnamon
• All-purpose flour
  
  
• Fisher pecan halves

I used Fisher Pecan Halves. Fisher Nuts are preservative-free and non-GMO Project Verified, making them an excellent choice for cooking and holiday baking. The resealable bag helps keep the nuts fresh for longer.

How to Make Sweet Potato Casserole

I’m not even remotely exaggerating when I say this is the best sweet potato casserole recipe! To make it, you’ll first need to boil the sweet potatoes in a large pot until fork tender.
Then, add the cooked sweet potatoes to a large bowl along with the eggs, butter, milk, brown sugar, granulated sugar, vanilla, salt, nutmeg, and cinnamon. Once combined (I like to use a potato masher!), turn the sweet potato mixture into a greased 9×13-inch baking dish.
Once the sweet potato base is done, you can move onto the pecan crumble topping. Melt the butter, then toss with the brown sugar, flour, salt. You’re looking for the mixture to resemble crumbs. Stir in the pecans, then sprinkle the crumble topping over the sweet potatoes.
Bake the sweet potato casserole with pecan topping until the top is lightly golden brown, the edges are set, and the center is mostly set.



Can I Make This Recipe in Advance?

Yes! You can assemble the entire casserole the night before, cover it with foil, and refrigerate it until ready to bake. Baked the prepped casserole straight from the fridge and add 10 to 15 minutes to the bake time.

How to Reheat Sweet Potato Casserole

If you need to reheat this sweet potato casserole with pecans, I recommend covering it with foil so the pecan topping doesn’t burn and then placing it in a warm oven. It’ll likely need to be in the oven for a good 15 to 20 minutes, possibly more if the oven is cooler than 300ºF.
How to Store Leftovers

If stored in an airtight container, this easy sweet potato casserole will last up to a week in the fridge.
Can You Freeze Sweet Potato Casserole?

Yes, you can assemble the sweet potato layer, bake, let cool, then freeze for up to 3 months. When ready to eat the prepped casserole, thaw overnight in the fridge. Make a fresh batch of topping, sprinkle it over the casserole, and bake until done.

Pro Tips and Tricks

Milk: You’re welcome to use any unsweetened milk you’d like in this sweet potato casserole recipe (dairy or non-dairy milk will work). I used an unsweetened cashew milk, but use whatever you have on hand.
Bake time: My sweet potato casserole took 50 minutes to bake because I started with it cold from the fridge (I prepped it the night before). Note that baking times will vary based on the pan used (glass or ceramic baking dishes will bake for longer than metal pans), your oven, climate, ingredient variances, etc. To be safe, start checking your sweet potato casserole with pecan topping at 30 minutes.
Amount of sweet potatoes: Lastly, a few readers have asked how many sweet potatoes equal 4 pounds. My best advice is to weigh your potatoes at the grocery store to see how many you’ll need. The number of sweet potatoes needed will vary depending on their size.

4.5 Stars (336 Reviews)

YIELD: 8 SERVINGS Sweet Potato Casserole with Butter Pecan Crumble Topping

prep time
15 MINUTES

cook time
1 HOUR

total time
1 HOUR 15 MINUTES

This is the BEST sweet potato casserole ever! The sweet potatoes are tender and creamy, while the streusel topping adds a delightful buttery crunch thanks to the pecans.

INGREDIENTS

Filling

• 4 pounds raw sweet potatoes, diced into large chunks and boiled
  
• 2 large eggs
  
• 1/4 cup unsalted butter, softened
  
• 1/2 cup milk (I used unsweetened cashewmilk)
  
• 1/2 cup light brown sugar, packed
  
• 2 tablespoons granulated sugar
  
• 1 teaspoon vanilla extract
  
• 1/2 teaspoon salt, or to taste
  
• 1/4 teaspoon ground nutmeg, optional
  
• 1/4 teaspoon cinnamon, optional

Topping

• 5 tablespoons unsalted butter, melted
  
  
  
  
• 2/3 cup light brown sugar, packed
  
• 1/2 cup all-purpose flour
  
• 1/4 teaspoon salt, or to taste
  
• 1 cup Fisher Pecan Halves
  
  

INSTRUCTIONS

Make the Filling

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   1. 
      
      
      
   2. To a large stockpot, add the sweet potato chunks, cover with water, and bring to a boil. Cook over high heat until sweet potatoes are fork tender. Drain well and transfer to a large bowl.
      
   3. Preheat oven to 350F and spray a 2.5 to 3-quart baking dish or a 9×13-inch baking pan with cooking spray; set aside.
      
   4. To the large bowl with the sweet potatoes, add the eggs, butter, milk, brown sugar, granulated sugar, vanilla, salt, optional nutmeg, optional cinnamon, and beat with a handheld electric mixer on medium-high speed until combined and fluffy.
      
   5. Turn out into baking dish, smoothing the top lightly with a spatula; set aside.
   
   Make the Topping
   
   
   
   1. To a large microwave-safe bowl, add the butter and heat on high power to melt, about 1 minute.
      
   2. Add the brown sugar, flour, salt, and toss with a fork or your fingers until moist crumbs form.
      
   3. Add the pecans and toss to incorporate.
      
      
      
      
      

      

      
      
      
      
      

      LEARN MORE

      
      
      
      
      
   4. Evenly turn topping out over filling.
      
   5. Bake the sweet potato casserole for about 45 minutes (or cover and refrigerate for up to 24 hours if you’re prepping it in advance), or until top is lightly golden browned, set on the edges, and mostly set in the center. Mine took 50 minutes because I started with it cold from the fridge because I prepped it the night before. Baking time will vary based on pan used (glass or ceramic baking dishes will bake for longer than metal pans), oven, climate, ingredient variances, etc. Start checking at 30 minutes.
      
   6. Serve immediately. Extra will keep airtight for up to 1 week in the fridge.

NUTRITION INFORMATION:

YIELD:

8 SERVING SIZE:

1
Amount Per Serving: CALORIES: 569TOTAL FAT: 24gSATURATED FAT: 10gTRANS FAT: 0gUNSATURATED FAT: 13gCHOLESTEROL: 82mgSODIUM: 358mgCARBOHYDRATES: 84gFIBER: 8gSUGAR: 39gPROTEIN: 8g

© Averie Sunshine

CUISINE: American / CATEGORY: Sides, Salads & Vegetables

More Thanksgiving Recipes:

Honey-Roasted Sweet Potatoes with Honey-Cinnamon Dip – The honey glaze and the creamy cinnamon dip make these potatoes irresistible!!

The BEST Sweet Potato Casserole with Pecan Topping - Averie Cooks

Salted Caramel Pumpkin Pie

By Maria Lichty
75 Comments
View Recipe

Salted Caramel Pumpkin Pie Is The BEST Pumpkin Pie Recipe. This Pumpkin Pie Will Be Everyone’s Favorite Thanksgiving Dessert!



The Secret Ingredient to the BEST Pumpkin Pie

Confession, I am really not a pie person when it comes to dessert. I would rather have a cookie or brownie any day. And I really don’t like pumpkin pie…at all. BUT there is one exception, I do love Josh’s pumpkin pie because it is different. It has a secret ingredient that is a major game changer. Josh adds salted caramel sauce to the traditional pumpkin pie and it is EPIC! This is hands down the BEST pumpkin pie in the world!

OTHER RECIPES

Pumpkin Pie, a Thanksgiving Tradition

Pumpkin pie is a Thanksgiving tradition. We always had Libby’s pumpkin pie at our Thanksgiving feasts and I would always try to like it, but I would always take a bite and give my piece to my dad. I wanted to love pumpkin pie, but I could never get on board. I always felt bad because pumpkin pie is a holiday tradition.
But now I can embrace the tradition and eat an entire piece of pumpkin pie because this Salted Caramel Pumpkin Pie is perfection! Sorry Libby, but Josh’ pumpkin pie is the BEST! In fact, we were going to put this recipe in our cookbook, but everyone that tried it told us they couldn’t wait for the book, they NEEDED it on the blog for the holidays because they wanted to make it for their family and friends. We decided to share it because we didn’t want to ruin anyone’s Thanksgiving

Tips for Making the Best Pumpkin Pie

• Start with your favorite pie crust. You can make the pie crust from scratch or use store-bought. We love this pie crust recipe. It makes two pie crusts, you can use one and freeze the other or make two pies. You might need two pumpkin pies because this pie always goes fast
• After you roll out the pie dough, place it in a pie pan, and crimp the edges, you will need to blind bake the pie. What is blind baking? It is basically pre-baking the crust so the pie crust doesn’t shrink and so the bottom doesn’t get soggy. This is necessary for pumpkin pie and other cream and custard pies. To blind bake, you can weigh the pie down with pie weights, dry beans, or dry rice. Make sure the weights cover the bottom of the pie and press against the sides of the pie. The weights on the bottom will keep the pie from puffing up and the weights against the sides will keep the sides from sinking as the crust bakes.
  
  
• Make sure you buy pumpkin puree and not pumpkin pie filling. We are making our own pumpkin pie filling and it’s SO much better. You will love all of the spices and the secret ingredient, salted caramel sauce.
• You can use our homemade salted caramel sauce, it’s the best! If you want to use store-bought, you can, just make sure you get a nice, thick caramel sauce, not ice cream topping. Trader Joe’s salted caramel sauce is really good if you are in a pinch.
• If the edges of the pie crust start to get too brown, you can cover them with a pie shield.
• When the pie is done baking, turn off the oven and let the pie cool in the oven with the oven door slightly open. This will prevent cracking. Remove from oven when the pie is cooled to room temperature.
  
  
• When the pie is cool, cut into slices and serve with whipped cream or ice cream.
• To store, cover the cooled pie loosely with plastic wrap or foil and keep in the refrigerator up to 3 days.

Best Thanksgiving Dessert

Make this Salted Caramel Pumpkin Pie for Thanksgiving and you will be the hit of the holiday. Everyone will LOVE it and wonder why this pumpkin pie is SO delicious? I am telling you, that salted caramel is magical! You can tell them the secret ingredient or you can keep it our little secret. Just beware, they are going to beg you for the recipe…or they will just assign you to bring pumpkin pie to Thanksgiving every year because this pie is the BEST Thanksgiving dessert.

If you like this pumpkin pie recipe, you might also like:

• Apple Slab Pie with Crumb Topping
• Key Lime Pie
• Peach Pie
• Apple Cranberry Pie
  
  
• Blueberry Pie

PIES/TARTS
Salted Caramel Pumpkin Pie

This is hands down the BEST pumpkin pie recipe! You will LOVE the salted caramel sauce addition. Make this epic pie for Thanksgiving and Christmas! It will for sure be the favorite dessert at your feast!


Salted Caramel Pumpkin Pie Recipe (twopeasandtheirpod.com)

Antipasto Cheese Ball Christmas Tree

antipasto cheese ball Christmas tree is a showstopper! move over antipasto platters…this Christmas tree is even better!

The ultimate holiday cheese ball recipe! Full of sun dried tomatoes, red bell peppers, chives and seasonings on the inside. It’s the OUTSIDE is where it gets serious with antipasto Christmas tree decorations! Serve it on a platter with cold meats such as salami and prosciutto, PLUS crackers!






Christmas tree

What better way to kick off your festivities than with an edible Christmas tree? A fully loaded cheese ball tree filled with your favourite antipasti ingredients.
what cheese is best for cheese balls?

Packaged cream cheese will work here, as in full fat or low fat. I don’t suggest using spreadable cream cheese as it may collapse before serving, while packaged cream cheese hardens back up in the refrigerator after shaping.
Make sure your cream cheese is easy to work with and softened to help mix the other ingredients through it properly. Take it out of the refrigerator at least half an hour before starting the dip for easier mixing.
The dip part is extremely versatile. If you want to add different ingredients to suit your tastes, go for it!





how to make cheese ball christmas tree

1. To mould the tree out of your cream cheese dip, you’ll need to place a piece of plastic wrap down on your bench top first, then scoop out the prepared dip onto the plastic wrap.
2. Place another piece of plastic wrap over it to cover it and mould it with your hands until it forms a tree. Depending on the width of your plastic wrap, you may need a second piece to completely cover it so you don’t get dip all over your hands.
3. The cream cheese is more stable in a wider tree shape rather than a tall, thin tree. The taller tree folds over and collapses.
4. If you find your cream cheese has softened too much and won’t hold its shape, refrigerate it until it thickens again.

If you need a visual, watch the video at the bottom of this post!





christmas tree cheese ball

After you’ve moulded it, use a cake spatula or knife to smooth it out.


Then cover it completely wth antipasto ingredients! I used mixed olives and sun dried tomatoes for mine, and used a yellow bell pepper (capsicum) to cut out a star for the top! THEN, for added flavour, brush over the olives with some sun dried tomato oil from the jar! YUM!



The BEST holiday cheese ball!
how long can a cheese ball keep in the refrigerator?

Cheese balls will usually last for 24 to 48 hours in the refrigerator.
Creamy deliciousness on the inside of this Antipasto Cheese Ball Christmas Tree!





looking for more christmas showstoppers?

Caprese Christmas Wreath
Bloomin’ Onion Garlic Bread (Pull Apart Bread)
Brown Sugar Mustard Glazed Ham Recipe
antipasto cheese ball christmas tree on video!


ORIGINALLY PUBLISHED DECEMBER 12, 2017.

ANTIPASTO CHEESE BALL CHRISTMAS TREE
Antipasto Cheeseball Christmas Tree is a showstopper! Move over antipasto platters...this Christmas tree is even better! Not only is this cheeseball full of sun dried tomatoes, red bell peppers, chives and seasonings on the inside, the OUTSIDE is where it gets antipasto serious! Serve it on a platter with cold meats such as salami and prosciutto, PLUS crackers!

Antipasto Cheese Ball Christmas Tree - Cafe Delites

Home › Appetizers


Best Cranberry Salsa

Cranberry Salsa is an amazing holiday appetizer that is served over cream cheese and paired with your favorite chips or crackers. You're going to love this fun twist on classic party food!

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Cranberry Salsa is an amazing holiday appetizer that is served over cream cheese and paired with your favorite chips or crackers. You’re going to love this fun twist on classic party food!

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Every time we bring this dish to a party, it is an instant hit! It’s popularity is no surprise though, seeing as we’ve been making this for years, and have been thoroughly obsessed with it ourselves. Everyone expects tortilla chips and salsa at a party, but this gives them a fun twist on a party staple. We love how the cranberries make this salsa so fresh and vibrant, and serving it over a brick of cream cheese with some crackers just makes it all the better. This recipe is so quick and easy to make, that the hardest part is merely choosing what to use to dip! Pick out your favorite crackers or chips, and get dipping!
Cranberries:

Fresh cranberries are commonly sold in the grocery store in 12 ounce packages. They are most often found in the fall right after the cranberry harvest. When working with fresh cranberries, rinse them under cold water. Run your fingers through the cranberries and pick out any that are soft or mushy. Rinse the cranberries again and proceed to use them in your recipe.
If you would like to use frozen cranberries, you will need to thaw them completely before using. We highly recommend fresh cranberries rather than frozen in this recipe, because thawed frozen cranberries will be a bit mushier.
Ginger Tip:

This recipe calls for fresh ginger. When using ginger it is easiest to cut off any gnarled spots before peeling. Once peeled you can grate it easily on a hand grater. Once it gets down to a nubbin of stringiness just toss the stringy mess away.
Spice Level of Best Cranberry Salsa:

The jalapeños give this salsa a nice kick, but you are welcome to make this according to your own taste preferences and use more or less jalapeño.
Serving Suggestions:

A common and popular way to serve cranberry salsa is over a brick of cream cheese. You can also serve it up plain, as you would any salsa. It pairs well with Wheat Thins, Ritz crackers, and tortilla chips.

Storage Instructions:

Store any leftovers in an airtight container in the refrigerator for up to 4 days.
If you like this recipe, you may also be interested in some of my other holiday recipe favorites:

• Spiral Christmas Sugar Cookies
• Gingerbread Cookies
• Homemade Eggnog
• Easy Orange Glazed Ham
• Garlic Butter Roasted Beef Tenderloin

Watch the video below where Rachel will walk you through every step of this recipe. Sometimes it helps to have a visual, and we’ve always got you covered with our cooking show. You can find the complete collection of recipes on YouTube, Facebook Watch, or our Facebook Page, or right here on our website with their corresponding recipes.

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Best Cranberry Salsa

RACHEL FARNSWORTH

4.99 from 61 votes

Cranberry Salsa is an amazing holiday appetizer that is served over cream cheese and paired with your favorite chips or crackers. You're going to love this fun twist on classic party food!
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PREP TIME:10minutes MINS
TOTAL TIME:10minutes MINS
SERVINGS:10 SERVINGS

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Ingredients [COLOR=var(--wp--preset--color--primary)]1x2x3x[/COLOR]

• ▢12 ounces cranberries
• ▢1/4 cup sliced green onions
• ▢2 jalapeños minced
• ▢1/4 cup fresh cilantro leaves minced
• ▢2 tablespoons grated ginger
• ▢2 tablespoons lemon juice
• ▢1/2 cup granulated sugar

US Customary - Metric

Instructions

• Rinse, drain, and pick over cranberries, (discarding all that are soft or bruised). Place cranberries in a food processor or blender; pulse until finely chopped but not mushy.
  
• Place crushed cranberries in a bowl; mix together with green onions, jalapeños, cilantro leaves, and ginger. Pour lemon juice and sugar over and stir together.
• Cover with plastic wrap and refrigerate and allow flavors to develop. It will be a bit tart to begin with, but as it is allowed to sit it will develop even more flavor.
• Can be served as a plain salsa, but is amazing served over cream cheese with crackers.

Nutrition

Cranberry Salsa over Cream Cheese

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