sweet potato casserole
(3 ratings)
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).
(3 ratings)
yield
20 -30 easy (maybe more)
prep time
1 Hr
cook time
50 Min
method
Bake
Ingredients For sweet potato casserole
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6 cmashed sweet potatoes (approx. 5 lbs. yams)
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4eggs, beaten
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1 tspsalt
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2 stickbutter, unsalted, softened
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2 tsppure vanilla extract
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2 csugar
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1 cansweetened condensed milk
- TOPPING
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1 call purpose flour
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2 cdark brown sugar
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2 stickbutter, unsalted (cold & diced)
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2 cpecans, chopped
How To Make sweet potato casserole
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1Preheat 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.
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2For the topping I use a Ziploc bag and combine all the ingredients.
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3In 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.
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4Bake at 350 for 35 minutes uncovered...ENJOY
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