sweet potato casserole

★★★★★ 3
By Monica Nichols
from Monroe, NC

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!

— The Test Kitchen @kitchencrew
★★★★★ 3
serves 8-10
prep time 20 Min
cook time 30 Min
method Bake

Ingredients For sweet potato casserole

  • 3 c
    cooked & mashed sweet potatoes
  • 3/4 c
    sugar
  • 1/2 c
    melted butter
  • 2
    eggs, beaten
  • 1 tsp
    pure vanilla extract
  • 1 tsp
    almond extract
  • 1/2 c
    evaporated milk or cream (which ever you desire)
  • TOPPING:
  • 3/4 c
    light brown sugar
  • 1/3 c
    flour
  • 1/3 c
    melted butter
  • 1 c
    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.
  • Casserole ingredients mixed together.
    1
    Mix all the main ingredients together in a mixer, until well blended. Pour into greased 10 inch dish. Set aside and prepare the topping.
  • Combining topping ingredients in a bowl.
    2
    Mix together all the topping ingredients.
  • Topping sprinkled over the sweet potato filling.
    3
    Then crumble over the top of the casserole.
  • Sweet Potato Casserole baking in the oven.
    4
    Bake in oven at 350 degrees for 30 minutes.
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