Sweet Potato Casserole

What are you serving this Thanksgiving? The side dish is the star with this Sweet Potato Casserole, featuring Member’s Mark™ Ground Cinnamon and Pecan Halves, plus Magnolia-Star Pure Vanilla Extract.

Easy Ways to Clean, Peel, and Chop Sweet Potatoes

Here are easy, no-fuss ways to clean, peel, and chop sweet potatoes — whether you’re roasting, mashing, or making fries:

Cleaning

1. Rinse thoroughly:
   Hold each sweet potato under cool running water.

2. Scrub gently:
   Use a vegetable brush or clean sponge to scrub off dirt — the skin is thick, so don’t worry about being too gentle.

3. Dry well:
   Pat them dry with a towel so they’re not slippery when peeling or chopping.

Peeling 

1. Use a Y-peeler:
   A Y-shaped vegetable peeler works best on the sweet potato’s curved surface.

2. Trim the ends:
   Cut off both tips to make it easier to handle.

3. Microwave trick (for easy peeling):

   • Poke a few holes in the potato with a fork.

   • Microwave 1–2 minutes to loosen the skin.

   • Let cool slightly, then peel — it’ll come off much easier.

Chopping

Sweet potatoes are dense, so use a sharp, heavy knife (like a chef’s knife).

1. Stabilize:
   Cut a thin slice off one side to create a flat base, so the potato doesn’t roll.

2. Cut to size:

   • For cubes: Slice into ½-inch rounds, then cut each round into strips and cubes.

   • For fries: Cut into ¼–½-inch planks, then slice into sticks.

   • For roasting halves: Just cut lengthwise down the middle.

3. Tough to cut?

   • Microwave for 30–45 seconds to soften slightly before chopping.

   • Or, insert your knife halfway, then rock it down carefully using both hands.

Other Sides that Pair Well with Sweet Potato Casserole

Vegetable Sides

• Roasted Brussels sprouts (with balsamic glaze or bacon)

• Garlic green beans or green bean almondine

• Sautéed kale or spinach with lemon and garlic

• Roasted carrots or parsnips with herbs

• Broccoli or cauliflower gratin — creamy but not sweet

Grains & Starches

• Wild rice pilaf or herbed brown rice

• Quinoa salad with cranberries and pecans

• Couscous with roasted vegetables

• Savory cornbread or buttermilk biscuits (to offset the casserole’s sweetness)

Fresh & Tangy Sides

• Cranberry relish or apple chutney

• Arugula salad with goat cheese and vinaigrette

• Coleslaw with cider vinegar dressing

• Cucumber and tomato salad for a lighter touch

Sweet Potato Casserole

The side dish is the star with this Sweet Potato Casserole, featuring Member’s Mark™ Ground Cinnamon and Pecan Halves, plus Magnolia-StarPure Vanilla Extract.

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Ingredients

  

For the Filling

• 4 large Sweet potatoes peeled and chopped into large chunks
• ½ cup Unsalted butter melted
• 1 cup Brown sugar
• ½ tsp Salt
• ½ tsp Member’sMark™ Ground Cinnamon
• 1 tsp Magnolia-Star Pure Vanilla Extract
• ¼ tsp Nutmeg

For the Topping

• 4 tbsp Unsalted butter melted
• ⅓ cup Brown sugar
• 2 tbsp All-purpose flour
• ½ tsp Salt
• 1¼ Member’s Mark™ Natural Pecan Halves

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Instructions

 

• Preheat oven to 350℉.
• Peel and cut the sweet potatoes into large chunks and place in a large saucepan. Cover with water and bring the pot to a boil.  Boil until potatoes are fork tender.
• Drain the potatoes and place back in saucepan. Mash, then add the remaining sweet potato filling ingredients.
• Combine the topping ingredients in a bowl.
• Grease a 9 x13-inch baking dish.  Spread the sweet potato filling evenly into the dish.  Sprinkle the pecan topping evenly over the top.
• Bake for 25-35 minutes, or until bubbly.

Course: Side Dish

Cuisine: American

Keyword: Casserole, fall, pecan, side, sweet potato, thanksgiving, vanilla