Southern Sweet Potato Casserole
Love sweet potato casserole! For a larger casserole, here’s what I did and it was awesome. I baked and cooled fresh sweet potatoes first. I doubled the amounts of mashed potatoes and sugar, leaving the butter and vanilla the same, used 1 jumbo egg, and to make a firmer casserole, I omitted the milk altogether. I baked it for about 30-35 minutes before adding the Topping, then baked for another 15 minutes or so. To me, it’s best to let it rest 20-30 minutes before serving. Another note..any leftover Topping freezes well for the next time.
I tried this today with our Thanksgiving dinner and what a hit!! The kids raved about it and even my husband (who’s not wild about sweet things) asked me to make this again for Christmas dinner! Although it almost tasted like a dessert, it went really well with the turkey. I halved the recipe, used heavy cream instead of milk and put this together the night before. Then I refrigerated it and took it out about 20 minutes before putting it into the oven. I cooked it for about 30 minutes and it was perfect! Thanks Kaykwilts for a great new favorite!
Please continue to Next Page (>) for the full list of ingredients and complete cooking instructions.
Enjoy this meal.
Southern Sweet Potato Casserole is a classic dish often enjoyed during holidays or special occasions. It combines the natural sweetness of sweet potatoes with a delicious topping. Here’s a simple and tasty recipe for you:
Southern Sweet Potato Casserole Recipe
Ingredients:
For the Sweet Potato Filling:
- 4 cups mashed sweet potatoes (about 4-5 medium sweet potatoes, cooked and peeled)
- 1/2 cup unsalted butter, melted
- 1/2 cup granulated sugar
- 1/2 cup milk (whole milk or evaporated milk works well)
- 2 large eggs, beaten
- 1 teaspoon vanilla extract
For the Topping:
- 1 cup brown sugar, packed
- 1/3 cup all-purpose flour
- 1/3 cup unsalted butter, melted
- 1 cup chopped pecans
Instructions:
- Preheat the Oven:
- Preheat your oven to 350°F (175°C).
- Prepare Sweet Potatoes:
- Wash, peel, and cut the sweet potatoes into chunks. Boil or steam until tender. Mash the cooked sweet potatoes in a large mixing bowl.
- Mix Sweet Potato Filling:
- To the mashed sweet potatoes, add melted butter, granulated sugar, milk, beaten eggs, and vanilla extract. Mix well until smooth and creamy.
- Transfer to Casserole Dish:
- Grease a baking dish (9×13 inches) and transfer the sweet potato mixture into the dish, spreading it evenly.
- Prepare Topping:
- In a separate bowl, combine brown sugar, flour, melted butter, and chopped pecans. Mix until it forms a crumbly texture.
- Add Topping:
- Sprinkle the topping evenly over the sweet potato mixture in the baking dish.
- Bake:
- Place the casserole in the preheated oven and bake for 25-30 minutes, or until the topping is golden brown and the sweet potato filling is set.
- Serve:
- Allow the casserole to cool for a few minutes before serving. Serve warm.
This Southern Sweet Potato Casserole is a delightful side dish that pairs well with holiday meals. The combination of the creamy sweet potato filling and the crunchy, nutty topping is sure to be a hit. Enjoy!