Southern Sweet Potato Casserole

Love sweet potato casserole! For a larger casserole, here’s what I did and it was awesome. I baked and cooled fresh sweet potatoes first. I doubled the amounts of mashed potatoes and sugar, leaving the butter and vanilla the same, used 1 jumbo egg, and to make a firmer casserole, I omitted the milk altogether. I baked it for about 30-35 minutes before adding the Topping, then baked for another 15 minutes or so. To me, it’s best to let it rest 20-30 minutes before serving. Another note..any leftover Topping freezes well for the next time.

I tried this today with our Thanksgiving dinner and what a hit!! The kids raved about it and even my husband (who’s not wild about sweet things) asked me to make this again for Christmas dinner! Although it almost tasted like a dessert, it went really well with the turkey. I halved the recipe, used heavy cream instead of milk and put this together the night before. Then I refrigerated it and took it out about 20 minutes before putting it into the oven. I cooked it for about 30 minutes and it was perfect! Thanks Kaykwilts for a great new favorite!


3 cups sweet potatoes
1⁄2 cup sugar
1⁄2 cup butter
2 eggs, beaten
1 teaspoon vanilla
1⁄3 cup milkTopping
1⁄3 cup melted butter
1 cup light brown sugar
1⁄2 cup flour
1 cup chopped pecansDirections:


Boil and mash potatoes.
Mix in sugar, butter, eggs, vanilla and milk.
Put in a 13×9 inch baking dish.
For the topping melt butter and mix in remaining ingredients.
Sprinkle on top of the potato mixture.
Bake 25 miutes at 350 degrees.
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