- Hey, everyone.
It's Natasha of NatashasKitchen.com,
and today I'm gonna show you how to make
my sister Tanya's famous sweet potato casserole.
You guys are gonna love the crunchy topping on this.
She brings it to Thanksgiving every year,
and it is a family favorite.
So let's get started.
We'll start with four pounds of sweet potatoes,
or about four medium-large potatoes.
Peel all of them, then chop into one-inch pieces.
You want the pieces about the same thickness
so they cook more evenly.
Transfer all of your chopped potatoes
to a large pot or a Dutch oven.
Then continue cooking uncovered at a medium boil
for about 10 to 15 minutes
or until the potatoes are easily pierced with a fork.
While the potatoes are cooking,
you'll want to preheat your oven to 350 degrees Fahrenheit.
With the help of a lid,
you want to completely drain the water
from your sweet potatoes.
I've found that it's also safer to wear oven mitts
to avoid the hot steam.
The sweet potatoes are fully drained,
and it's time to mash them up.
You can use a potato masher, but to get them really creamy,
I love using an electric hand mixer.
An electric mixer also makes this process so easy.
Now we're gonna add something to the sweet potatoes
that will make it seem like a souffle.
In a medium bowl, whisk together three large eggs
and half a cup of sugar.
Then whisk in six tablespoons of melted butter
and half a tablespoon of vanilla extract.
Whisk that together until it's well-combined,
then pour that mixture into your hot sweet potatoes.
This mixture adds amazing flavor
and transforms the texture of this casserole.
Whisk that into the sweet potatoes
until it's well-incorporated,
then fold in one cup of dried cranberries.
Spread the sweet potato mixture
into a nine-by-13 clean casserole dish.
You'll want to smooth out the top,
and now it's time to make the crumb topping.
In a small bowl, whisk together two-thirds cup
of brown sugar and one-third cup of flour.
Add three tablespoons of diced, cold, unsalted butter,
and use your fingers to rub the mixture together
until pea-sized crumbs form.
Next, stir in one cup of coarsely chopped pecans
and sprinkle that mixture evenly over the casserole dish.
Bake uncovered in the center of a preheated oven
at 350 degrees Fahrenheit for 35 to 40 minutes.
When it's done, the topping will be golden and toasted,
and the sweet potatoes will start puffing at the edges.
(giggles)
Oh, this smells so good.
That buttery, crunchy pecan topping is just irresistible.
And you can see it's kind of puffed up around the edges.
Remember, there's eggs in this, so it kind of,
the texture is a little bit like a souffle,
so imagine a sweet potato souffle casserole.
Mm.
So we're gonna go right into this and do a taste test,
'cause I cannot wait.
It's a little bit hot when it first comes out of the oven,
but you can just enjoy it
as soon as it's a safe temperature.
So you don't have to wait.
Winning.
All right, here we go.
Okay, a big generous piece for me.
All right, here we go.
Oh yes, Thanksgiving came early.
Okay, here we go.
Ooh, hot.
Mm.
This is so, so satisfying.
The whipped, creamy sweet potatoes.
This is like a side dish and a dessert in one.
Wow, and I love that buttery, crisp topping,
and how it kind of caramelizes onto the sweet potatoes.
Yum, yum, yum.
And then if you didn't want to use craisins in here,
you can also use raisins or just leave 'em out.
And then the pecans toast in the oven,
so they've got this nutty crunch.
Mm.
This is so good.
Make this for your next potluck, and it will disappear fast.
And if you're lucky enough to have leftovers,
this reheats really well.
Hey, before you go, make sure you check out
some of our favorite holiday recipes.
You really can't go wrong
with that juicy turkey right over there
and then the creamiest mashed potatoes right down there.
And click below to subscribe, and when you do,
make sure to click that little bell icon
so you'll get notifications
every time we post a new recipe.
We'll see you in our next video.