Sweet Potato Casserole Recipe
This sweet potato casserole recipe is easy to organic up, but make no mistake, it's not health food. Sure there are sweet potatoes in it, but it's kind of like having your pie while you're having dinner. All the while knowing you'll be having actual pie in about an hour.
I wanted to share this recipe with you, though, because it's always a hit. It's also something that you can make with what's in season locally - sweet potatoes. They are in season in most regions right now.
I only make it at the holidays. It's far too high in sugar and fat to make on a regular basis. But as a special treat for Thanksgiving or Christmas, this recipe can't be beat.
I don't remember where I got the original recipe or I would certainly give credit.
- 3 c cold mashed sweet potatoes (prepared without milk or butter)
- 1 c sugar
- 1/2 c milk (I use 1%)
- 1/4 c butter (softened)
- 3 eggs
- 1 tsp salt
- 1 tsp vanilla extract
- 1/2 c packed brown sugar
- 1/2 c chopped pecans
- 1/4 c flour
- 2 tbsp cold butter
Prep time: 15 min
Cook time: 40-50 min
Total time: 1 hr 5 min
- Beat sweet potatoes, milk, butter, eggs, salt and vanilla until smooth.
- Transfer to a greased 2 quart baking dish.
- Combine brown sugar, pecans and flour; cut in butter until crumbly – sprinkle over potato mixture.
- Bake uncovered at 325 degrees for 40-50 minutes.
Makes 6-8 servings
- I make the casserole the day before Thanksgiving, take it out of the refrigerator about an hour before the Turkey is done to bring it to room temperature, then bake it in the oven right after the turkey comes out. It bakes while the turkey is sitting and being carved, and it's ready just about when it's time to sit down to dinner.
- Canned sweet potatoes can be used, but fresh are much better.
- You can roast or boil the sweet potatoes until soft. Roasting will give them an even sweeter flavor, but boiling them works well, too.