Sweet Potato Casserole is such a staple side dish on any Thanksgiving table. Traditionally, it’s served with a layer of melty, toasty mini marshmallows on top. I decided to switch it up. My recipe combines the classic sweet potato base that we all know and love, with a new twist for the topping.
I came up with this recipe a few years ago. My husband and I were invited to a friend’s house for Thanksgiving dinner. I knew right away that I was going to bring a sweet potato casserole to dinner. Their family keeps kosher on holidays, so that meant that I would have to alter my recipe a bit. I was excited for the challenge, and got to work!
Since I had to make the recipe kosher, that meant kosher margarine instead of butter, no dairy, and no marshmallows. The margarine was an easy swap, I ended up using reduced rice milk instead of evaporated milk (boiled double the amount until it reduced by half = evaporated rice milk), but I was unsure what to do about the topping.
That’s when I thought about Mama Pam’s Sweet Potato Pie. Then it came to me – a crust! So I decided to go with a crumble topping in place of the marshmallows. Everyone loved it! It wasn’t the traditional dish everyone was used to seeing, and everyone was surprised and excited to try something new. It’s good to switch it up now and then!
Try my combo below, or come up with your own. If you do, let me know – I’d love to try it!
Ingredients for Sweet Potato Mixture
- 4 cups mashed, cooked sweet potatoes
- 1/2 cup softened butter
- 3 eggs
- 1 tsp vanilla
- Juice of 1 lemon
- 3/4 cup sugar
- 1/2 cup evaporated milk
- 1 tsp cinnamon
- 1/2 tsp salt
Ingredients for Crumble Topping
- 1 stick cold butter
- 1/4 cup sugar
- 1/4 cup brown sugar
- 1/4 cup oats
- 1/4 cups chopped pecans (optional)
- 3/4 cup flour
- 2 tsp pumpkin pie spice
- 1 tsp salt
Directions
- In a large mixing bowl, combine all ingredients for sweet potato mixture and blend with a hand mixer until combined.
- Pour into a 13×9 sprayed baking dish.
- In a small bowl, mix together the ingredients for the crumble topping with your hands until well incorporated.
- Once mixture is combined, place small dollops of the crumble topping all over the top of the sweet potatoes.
- Bake at 350 for 20 minutes.
