sweet potato casserole
This is another family holiday recipe that is a must at our holiday dinners. It was given to me by my sister many years ago and along with my Sweet Corn Pudding, is a highly requested recipe with leftovers (if there are any) always fought over! It can also be baked at the same time as the Corn Pudding although the corn pudding must go in first. This is very sweet but for those of us who aren't fond of the marshmallow version, it is wonderful!
prep time
45 Min
cook time
30 Min
method
Bake
yield
Ingredients
- 1 can large can sweet potatoes, drained
- 1/2 cup butter, melted
- 3 - eggs
- 1 cup sugar
- 1 teaspoon vanilla extract
- TOPPING
- 1 cup cornflakes, crushed
- 1/2 cup brown sugar
- 1/2 cup butter, melted
- 1/2 cup pecans, chopped
How To Make sweet potato casserole
-
Step 1Preheat oven to 350 degrees.
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Step 2Casserole: With a hand mixer, mix sweet potatoes, butter, eggs, sugar and vanilla in a bowl until smooth.
-
Step 3Spread mixture evenly in a 9x13 pan
-
Step 4Topping: In a medium bowl, combine the crushed cornflakes, brown sugar, 1/2 C melted butter and chopped pecans (can add more cornflakes and/or pecans if desired, I usually double this whole batch because I like a lot of crunchy on the top but some object to that much sweetness) until well mixed.
-
Step 5Spread cornflake mixture over the top of the sweet potato mixture until the sweet potato mixture is completely covered.
-
Step 6Bake at 350 for 30 minutes or until top looks crunchy golden-brown.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Vegetables
Category:
Side Casseroles
Keyword:
#sides
Keyword:
#Christmas
Keyword:
#holiday
Keyword:
#vegetable
Ingredient:
Vegetable
Method:
Bake
Culture:
Southern
Tag:
#Heirloom
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