sweet potato casserole
I have had this recipe for years now, it's very rich and fattening. I prefer the cream to evaporated milk, but you can cut some fat by using the milk instead. That's why I only make it at Thanksgiving and/or Christmas. Hope y'all enjoy it as much as I do.
Blue Ribbon Recipe
This sweet potato casserole will be a wonderful addition to your holiday table. Almond and vanilla extracts add a slightly different flavor profile than most sweet potato casseroles. They add richness to the dish. On top is a sugary crust with pecans that add crunch and flavor. So good!
prep time
20 Min
cook time
30 Min
method
Bake
yield
8-10 serving(s)
Ingredients
- 3 cups cooked & mashed sweet potatoes
- 3/4 cup sugar
- 1/2 cup melted butter
- 2 - eggs, beaten
- 1 teaspoon pure vanilla extract
- 1 teaspoon almond extract
- 1/2 cup evaporated milk or cream (which ever you desire)
- TOPPING:
- 3/4 cup light brown sugar
- 1/3 cup flour
- 1/3 cup melted butter
- 1 cup chopped pecans (optional)
How To Make sweet potato casserole
Test Kitchen Tips
If you want to use canned sweet potatoes, 3 cups are roughly 24 ounces.
-
Step 1Mix all the main ingredients together in a mixer, until well blended. Pour into greased 10 inch dish. Set aside and prepare the topping. -
Step 2Mix together all the topping ingredients.
-
Step 3Then crumble over the top of the casserole.
-
Step 4Bake in oven at 350 degrees for 30 minutes.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Potatoes
Category:
Side Casseroles
Tag:
#Quick & Easy
Keyword:
#Casserole
Keyword:
#Sweet Potato
Collection:
Thanksgiving Table
Collection:
Christmas Recipes
Ingredient:
Vegetable
Method:
Bake
Culture:
American
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