Sweet Potato Casserole Delight

Name: Sweet Potato Casserole Delight
Prep time: 1 h 25 min
Cook time: 30 min
Total time: 1 h 55 min
Yield: About 8 to 10
Cuisine: Southern
Ingredients: 3 c cooked, mashed sweet potatoes (about 3 medium); 1 c white granulated sugar; 1/2 c evaporated milk; 1 tsp vanilla extract; 1/4 c butter or margarine, melted (1/2 stick); 2 eggs, beaten; 1/2 tsp salt; TOPPING:; 1/2 c butter or margarine, melted (1 stick); 1 c light brown sugar; 1/2 c self-rising flour; 1 c pecans, chopped

By Tara Guthrie
@TaraCooks

This sweet potato casserole is better than sweet potato pie! The pecan topping is perfect for those who do no like marshmallows in their sweet potato casserole. I always boil fresh sweet potatoes for making this. This makes for longer prep time, but it is well worth it. For an extra special treat, I sometimes substitute some Fiori di Sicilia from King Arthur Flour in place of the vanilla for a vanilla-citrus flavor. This reminds of when my mom used to make sweet potato pies with lemon flavoring in them. Your taste buds will dance! Perfect for the holidays or for anytime!

Blue Ribbon Recipe

This sweet potato casserole is certainly a delight! The sweet potatoes are creamy and luscious. The praline topping is crunchy, sweet and nutty, giving you that perfect praline flavor. Put this on the dessert table and no one would know it wasn't a dessert. The Test Kitchen

Rating:

★★★★★ 5 votes5

Comments:

21 Comments

Serves:

About 8 to 10

Prep:

1 Hr 25 Min

Cook:

30 Min

Method:

Bake

Ingredients

3 c

cooked, mashed sweet potatoes (about 3 medium)
1 c

white granulated sugar
1/2 c

evaporated milk
1 tsp

vanilla extract
1/4 c

butter or margarine, melted (1/2 stick)
2

eggs, beaten
1/2 tsp

salt
TOPPING:
1/2 c

butter or margarine, melted (1 stick)
1 c

light brown sugar
1/2 c

self-rising flour
1 c

pecans, chopped
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How to Make Sweet Potato Casserole Delight

Step-by-Step

Boil sweet potatoes in Dutch oven until soft, about 1 hour. On cutting board or other prep surface, use a knife to cut potato skins length-wise and peel away skins of hot potatoes with fork. Skins should easily come off. Discard skins and place potatoes in large mixing bowl.
Using a hand mixer, mash potatoes. Add white sugar, evaporated milk, vanilla extract, 1/4 cup of melted butter or margarine, eggs, and salt. Mix all ingredients together until well blended. Set aside.
For Topping:
Melt 1/2 cup butter or margarine. Cool slightly. Stir in brown sugar. Add flour, then pecans. Mix thoroughly.
Pour potato mixture into a 9" X 13" buttered casserole dish. Sprinkle topping over potato mixture, covering completely. Bake at 350 degrees F for 30 minutes. Serve warm.