A few years ago, Taylor Swift headed to Del Frisco’s Grille in New York for dinner after the VMAs and fell head over heels with this rich, pecan-and-oat-topped sweet potato casserole—kinda like how we’re feeling about her new album Midnights right about now.
We think it’s a winner, too, especially if you’ve been asked to bring the sweet potato side dish to this year’s Thanksgiving feast. Seriously, with this, who needs pumpkin pie?
Keep reading for how to make this insanely good casserole below, then brush up on all the Midnights song meanings here.
Related: 100+ Best Casserole Recipes
How Many Sweet Potatoes for Sweet Potato Casserole?
For this easy sweet potato casserole, we used 4 lbs of sweet potatoes.
How to Make Sweet Potato Casserole
- Preheat oven to 375°F.
- Scrub sweet potatoes. Pierce each several times with a fork and wrap tightly in foil. Place on a sheet pan. Bake 90 minutes or until tender. Set aside until cool enough to handle.
- Meanwhile, place oats in a food processor; process 1 minute. Add 4 oz butter, brown sugar and pecans; pulse five times to combine. Spread mixture on a baking sheet; bake 10 minutes. Remove from oven, crumble. Bake 5 minutes or until golden brown.
- Melt remaining 8 oz butter. Remove skin from cooled sweet potatoes. In a large bowl, whisk sweet potatoes, melted butter, granulated sugar and remaining ingredients until slightly lumpy. Transfer to a greased baking dish, smoothing surface evenly. Top with oat mixture. Bake 12 minutes or until heated through.
Related: Ruth’s Chris Sweet Potato Casserole Recipe
Make-Ahead Sweet Potato Casserole Tips:
- Prepare the sweet potato filling, cool, place in a casserole dish and refrigerate up to 2 days in advance.
- Make the oat-pecan crust, cool and store in an airtight container at room temperature up to 2 days ahead. Sprinkle over the sweet potato filling just before baking.
Taylor Swift’s Favorite Sweet Potato Casserole
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