Real Recipes From Real Home Cooks ®

sweet potato casserole delight

(5 ratings)
Blue Ribbon Recipe by
Tara Guthrie
Sanford, NC

This sweet potato casserole is better than sweet potato pie! The pecan topping is perfect for those who do not like marshmallows in their sweet potato casserole. I always boil fresh sweet potatoes to make 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 me 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 any time!

Blue Ribbon Recipe

This sweet potato casserole is certainly a delight! If you don't like marshmallows on your sweet potatoes, give this a try. Using fresh sweet potatoes gives such a nice flavor to the casserole. Creamy and luscious, it bakes up almost like a sweet potato pie with a little firmness. 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 @kitchencrew
(5 ratings)
yield serving(s)
prep time 1 Hr 25 Min
cook time 30 Min
method Bake

Ingredients For sweet potato casserole delight

  • 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
  • 1/2 c
    butter or margarine, melted (1 stick)
  • 1 c
    light brown sugar
  • 1/2 c
    self-rising flour
  • 1 c
    pecans, chopped

How To Make sweet potato casserole delight

Test Kitchen Tips
If your sweet potatoes are on the small side, use one or two extra than the recipe calls for. Also, we added the beaten eggs last, after the sweet potatoes cooled a bit, so they wouldn't scramble.
  • Boiling sweet potatoes.
    Boil sweet potatoes in a Dutch oven until soft, about 1 hour.
  • Removing the skin from sweet potatoes.
    On a cutting board or another prep surface, use a knife to cut potato skins length-wise and peel away the skins of hot potatoes with a fork. Skins should easily come off. Discard skins and place potatoes in a large mixing bowl.
  • Mashing sweet potatoes with a hand mixer.
    Using a hand mixer, mash potatoes.
  • Add white sugar, evaporated milk, vanilla extract, melted butter, and salt.
    Add white sugar, evaporated milk, vanilla extract, 1/4 cup of melted butter or margarine, and salt. Mix all ingredients together until well blended.
  • Adding eggs to the sweet potatoes.
    Add eggs and mix. Set aside.
  • Butter and brown sugar in a bowl.
    For Topping: Melt 1/2 cup butter or margarine. Cool slightly. Stir in brown sugar.
  • Stirring in flour and pecans.
    Add flour, then pecans. Mix thoroughly.
  • Sweet potatoes poured into a baking dish and brown sugar mixture sprinkled over top.
    Pour potato mixture into a 9" X 13" buttered casserole dish. Sprinkle topping over potato mixture, covering completely.
  • Sweet Potato Casserole Delight with a serving spoon.
    Bake at 350 degrees F for 30 minutes. Serve warm.