Thanksgiving Recipes: Sweet Potato Casserole and Hashbrown Casserole

These are two of my absolute favorite recipes that my mom always made at our Thanksgiving and Christmas dinners. Sorry no pics to share, I haven’t made mine yet! These are staples for me when I either go to our church’s small group Thanksgiving potluck or head to a family dinner. Many of the ingredients on the list are fairly inexpensive and are the staples I constantly search good deals on.

================================

Aldi has sweet potatoes on sale this week $.99 for three pounds. I would buy extra and then put some away in the freezer to have later. Or Kroger has the canned Yams (Sweet potatoes) on sale for $1.50/can this week.

(There is a print link embedded in this post, click on post name to print.)

Sweet Potato Casserole

3 cups sweet potatoes, mashed (4 large) or 3-15oz cans sweet potatoes (yams)
1/2 cup sugar
2 eggs, beaten
1/2 cup milk
1/4 cup butter, melted
1 tsp vanilla

Topping:
1/3 cup butter, melted
1 cup brown sugar
1/3 cup flour
1 cup chopped pecans

Peel, boil and mash potatoes. While potatoes are boiling, combine all topping ingredients in a bowl and set to the side.
Beat in eggs, milk, butter, sugar and vanilla to potatoes, on medium speed.
Spread in 9×13 pan and spread topping over top.
Cook at 350 degrees for 25 to 30 minutes.

================================
I got the hashbrowns on sale a few weeks ago when the premade hashbrowns were on sale, and I froze them to use later. Shredded cheese, soup, hashbrowns, butter and Ritz crackers are all on sale at Kroger this week.

Hashbrown Potato Casserole

1/2 cup melted butter
1/2 tsp salt
1/4 tsp black pepper
1/4 tsp garlic powder
1/4 tsp Mrs Dash (optional)
2 cups shredded cheddar cheese
1/2 cup chopped onions
2 cups sour cream
1 can cream of chicken soup
32 oz frozen hash potatoes
1/2-1 cup ritz crackers, crushed
1/2 melted butter, for topping

Preheat oven to 350 degrees.
Combine all ingredients through soup. Fold in hashbrowns, then transfer to a 9×13 baking dish.
Top potatoes with cracker crumbs and pour remaining butter over.
Bake 45 minutes.

Tagged as: casserole, hashbrown, holiday, meals, potato, Recipes, sweet potato, thanksgiving

Stacey Parnell

can you use real potatoes to make the hashbrown casserole

Kelly@Faithful Provisions

Stacey - Can you explain what you mean by "real potatoes"? I use either frozen hashbrown potatoes, or I dice them myself, they are usually russet potatoes.

Judy

I freeze sweet potatoes all the time. First I bake them, then wrap (with their skins still on) and freeze. When you are craving one of these mouthwatering, good- for-you, tubers, you can just pop it into the microwave, then use as you would with any cooked sweet potato. You can eat just as it comes out of the microwave with a little butter and cinnamon sugar or in any recipe you might choose.

Colleen

I am wondering about freezing them too. I love sweet potatoes and want to take the best advantage of the sale price right now. But I am confused by your answer. You do them as this casserole? So, you cook them up and mash them to freeze or freeze the whole casserole made up? I would think it would work either way, though?
Too bad there is no way to save whole, uncooked sweet potato! I love them baked whole.

Kelly

Colleen - I first roast/boil the potatoes, and then mash them up, prepare the recipe and put into a casserole dish. Then I freeze the uncooked casserole. Sorry for the confusion!