Sweet Potato Casserole

Mary Kay Nugent

By
@whodeydiva

I realize there are a million recipes out there for Sweet Potato Casserole, but this is my go to recipe...BEWARE it is very rich (1 lb. butter, total) and very addicting...almost a dessert in itself....recipe was given to me by a dear friend over 20 years ago and it has been a family favorite and a tradition on my Thanksgiving table ever since....so good!! Leftovers freeze well also!! Can be made a day ahead of time and put in the frig to be baked on the day you wish to serve. This recipe can easily be divided if you are not serving a very big crowd (adjust pan size accordingly).


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Comments:

Serves:

20-30 easy (maybe more)

Prep:

1 Hr

Cook:

50 Min

Method:

Bake

Ingredients

6 c
mashed sweet potatoes (approx. 5 lbs. yams)
4
eggs, beaten
1 tsp
salt
2 stick
butter, unsalted, softened
2 tsp
pure vanilla extract
2 c
sugar
1 can(s)
sweetened condensed milk

TOPPING

1 c
all purpose flour
2 c
dark brown sugar
2 stick
butter, unsalted (cold & diced)
2 c
pecans, chopped

Directions Step-By-Step

1
Preheat oven to 350 degrees. Peel and dice the yams place in large pot cover with water and boil until tender then drain and mash. Add beaten eggs, salt, 2 sticks of butter, vanilla, sugar and sweetened condensed milk and beat till combined and smooth consistency.
2
For the topping I use a Ziploc bag and combine all the ingredients.
3
In a large baking pan ( I use an aluminum lasagna pan sprayed with cooking spray)pour in the filling and spread evenly then add the topping and spread evenly over the filling.
4
Bake at 350 for 35 minutes uncovered...ENJOY

About this Recipe

Main Ingredient: Potatoes
Regional Style: American
Other Tag: Heirloom