Everyone has their favorite Thanksgiving side dishes. Buttery mashed potatoes, carbed-up herb stuffing, cheesy broccoli casserole, tangy cranberry dressing, tender rolls and juicy fried turkey (thanks, dad!). We all have our sides that we look forward to, get seconds (and thirds) of and just downright inhale like we have never eaten before. That is some of the best parts about Thanksgiving no doubt. I feel very strongly about all of them in their own lovely and tasty ways but…….sweet potatoes!
I love sweet potatoes year around. They are a staple in our weekly meal/side/carb rotation and I would absolutely say I couldn’t live without them. I make them in baked fries form 99% of the time HOWEVER Thanksgiving gives permission to all sweet potatoes around to put on their most fancy dresses and best-dressed suits (conveniently named butter & brown sugar) and come out for a night on the town!
Suddenly my favorite veggie carb transforms into a sweet whipped sensation adorned with all the fall spices. It’s heavenly and you know it!
This year I decided to whip out the big guns and decorate the top with a brown butter (remember my slight obsession??) and an oatmeal streusel topping. I know I know. You are welcome! It comes out in the most lovely crumbly almost granola-like topping that perfectly incorporates into the potatoes as you serve and adds just the right amount of crunch needed.
This only requires a couple ingredients and doesn’t take that long to prepare. You can make a day or two in advance and leave in the refrigerator unbaked until Thanksgiving. Just pop in the oven before you head out to your family or before your guests arrive and everyone will be raving over this favorite Thanksgiving side!
Let me know what your most favorite Thanksgiving sides are as you start prepping your menus this week! Enjoy!
- 4 Pounds Sweet Potatoes (or 4 large potatoes)
- 2 Eggs
- ¼ Cup Butter
- ¼ C Brown Sugar
- ½ Cup Milk (or up to a cup depending on consistency)
- 1 Teaspoon Salt
- 1 Teaspoon Cinnamon
- ¼ Teaspoon Nutmeg
- ⅛ Teaspoon Allspice
- 1 teaspoon Vanilla
- Streusel Topping:
- ¼ Cup Butter, browned
- ½ Cup Flour
- ½ Cup Oatmeal
- ½ Cup Brown Sugar
- 1 Cup Pecan, pieces
- Preheat oven to 350 degrees.
- Peel and dice all potatoes.
- Place diced potatoes in large pot and cover with water. Place on stove over high heat and bring to a boil. Once at a boil, cover with a lid and let cook until potatoes are fork tender (10-15 minutes).
- Drain the potatoes and place in a large bowl.
- Add butter, brown sugar, eggs, spices and vanilla. Mix with a hand mixer until smooth.
- Add in milk and mix again until smooth. Add more milk if needed for the desired consistency.
- Place in a greased baking dish and set aside.
- Place ¼ cup butter in a small pan and cook until browned. Add into a small dish.
- Add in brown sugar, flour, oats & pecans and mix until thoroughly coated.
- Spread streusel topping over sweet potato mixture.
- Bake for 30-35 minutes. Let cool slightly before serving. Enjoy!
- Can be enjoyed for 3-4 days wrapped tightly in a refrigerator.