Southern Sweet Potato Casserole

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:

1. Preheat the Oven:
   • Preheat your oven to 350°F (175°C).
2. 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.
3. 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.
4. Transfer to Casserole Dish:
   • Grease a baking dish (9×13 inches) and transfer the sweet potato mixture into the dish, spreading it evenly.
5. Prepare Topping:
   • In a separate bowl, combine brown sugar, flour, melted butter, and chopped pecans. Mix until it forms a crumbly texture.
6. Add Topping:
   • Sprinkle the topping evenly over the sweet potato mixture in the baking dish.
7. 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.
8. 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!