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 votes5
Comments:
Serves:
20-30 easy (maybe more)
Prep:
1 Hr
Cook:
50 Min
Method:
Bake
Ingredients
-
6 cmashed sweet potatoes (approx. 5 lbs. yams)
-
4eggs, beaten
-
1 tspsalt
-
2 stickbutter, unsalted, softened
-
2 tsppure vanilla extract
-
2 csugar
-
1 can(s)sweetened condensed milk
-
TOPPING
-
1 call purpose flour
-
2 cdark brown sugar
-
2 stickbutter, unsalted (cold & diced)
-
2 cpecans, chopped
How to Make Sweet Potato Casserole
- 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.
- For the topping I use a Ziploc bag and combine all the ingredients.
- 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.
- Bake at 350 for 35 minutes uncovered...ENJOY
