Sweet Potato Casserole

Kathy Brewer

By
@KayLBee

Another holiday tradition. Our family meals would not be the same without Mom's version of this favorite dish.

I often make ahead and refridgerate or freeze the potato mixture and topping separtately until ready for use.I add the topping just before baking.


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Comments:

Serves:

6-8

Prep:

1 Hr

Cook:

30 Min

Ingredients

3 c
cooked, mashed sweet potatoes
1 c
white sugar
3
large eggs, beaten
1/2 c
cream or evaporated milk
1 stick
butter
1 tsp
vanilla extract
1/2 tsp
nutmeg

TOPPING

1/2 c
light brown sugar
1/2 c
s.r. flour
1/2 stick
butter, softened

Directions Step-By-Step

1
Pre-heat oven to 350 degrees
2
Add first seven ingredients to large mixer bowl, tempering eggs as needed if potatoes are still hot. Mix until smooth.
3
Pour into oven-proof casserole dish.
4
Combine dry topping ingredients in a bowl.
Add butter and mix until it is a coarse crumble consistency. Sprinkle topping evenly over potato mixture.
5
Bake for 30 minutes or until lightly browned.

About this Recipe