Sweet Potato Casserole
By
Mary Kay Nugent
@whodeydiva
1
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).
Rating:
★★★★★ 2 votes
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
- 1 c
- all purpose flour
- 2 c
- dark brown sugar
- 2 stick
- butter, unsalted (cold & diced)
- 2 c
- pecans, chopped
TOPPING
How to Make Sweet Potato Casserole
- 1Preheat 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.
- 2For the topping I use a Ziploc bag and combine all the ingredients.
- 3In 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.
- 4Bake at 350 for 35 minutes uncovered...ENJOY
