Sweet Potato Casserole

Kathy Brewer


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.


★★★★★ 1 vote

1 Hr
30 Min


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

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

How to Make Sweet Potato Casserole


  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.

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