Last week when I was posting about our Thanksgiving menu, I was a little worried about the Sweet Potato Casserole I was planning.  I mean, I’ve never made sweet potato anything before, and since I wasn’t even sure how it was supposed to taste I didn’t know if I could appropriately determine what a good one would look/taste like.  Still, I was willing to make a leap of faith in the name of Thanksgiving.

I found a pretty yummy looking slow cooker recipe, and then my friend Chelsea sent me another recipe through text.  I created a mash-up of the two and the end was pretty incredible.  I am now a huge fan of sweet potatoes and their casseroles, well, THIS casserole – I will definitely be coming up with excuses to make and eat it more often!

INGREDIENTS

  • 4 Large Sweet Potatoes
  • ¼ cup butter, softened
  • ¼ cup brown sugar
  • ¼ cup milk
  • 2 large eggs
  • 1 tablespoon orange juice
  • 1 tablespoon vanilla extract
  • Pinch of salt

Bacon Brown Sugar and Pecan Topping

  • 1 ¼ cup pecan chips
  • ¾ cup brown sugar, lightly packed
  • ¼ cup white flour
  • ¼ cup butter, softened
  • 6 Slices of crispy cooked bacon, chopped

INSTRUCTIONS

Peel and bake sweet potatoes in a 400F oven for 45-60 minutes. Remove from oven and cut sweet potatoes into fourths.  Add the sweet potatoes, butter, brown sugar, pinch of salt, and orange juice into a mixing bowl.

In a small bowl, lightly beat the eggs with a fork. Pour in the lightly beaten eggs, vanilla extract, and milk into the mixing bowl. Beat until completely smooth.  Add mixture to your baking dish and smooth the mixture with a spatula.

In a mixing bowl, stir together all of the topping ingredients. Spread the topping mixture evenly on top of the sweet potatoes.

Cover dish and place in the refrigerator until you are ready to bake (you can make up to 3 days in advance).

Bake in a 325F oven for 30-45 minutes, until topping is golden and the casserole is warmed through.