Soups, Salads & Sides • A family favorite
2020 CookbookSweet Potato Casserole
- Heat
- 350°F/175°F
- Time
- 25 min
- Makes
- Not recorded
From my mom - “beautifully light and incredibly satisfying. This was perfect in Shanghai because roasted sweet potatoes were available for so much of the year. If you do not like pumpkin pie this is a perfect replacement.” In Meri’s words: “It has all the best parts of pie without the yucky crust or pumpkinyness”! Allow to cool for 15 minutes before serving. Can be eaten cold or hot, delicious either way.
01
Ingredients
- 4 - 4.5 cups cooked and mashed sweet
- 2 teaspoon vanilla extract potatoes- this measurement doesn’t
- 2 eggs, beaten have to be exact 1/3 cup butter, melted
- ⅓ cup milk nutmeg
- ¾ cup brown sugar
- Topping: 1 cup light brown sugar, ½ cup all purpose flour, ⅓ butter, 1 cup chopped nuts (pecans are best)
02
Method
- 01
Preheat oven to 350 degrees F (175 degrees C). Grease a 9 x 13 inch baking
- 02
dish.
- 03
In a large bowl, mix together mashed sweet potatoes, ⅓ cup butter, milk, sugar,
- 04
vanilla extract, and eggs. Spread sweet potato mixture into the prepared baking dish. In a small bowl, mix together brown sugar and flour. Cut in ⅓ cup butter until mixture is crumbly, then stir in pecans. Sprinkle pecan mixture over the sweet potatoes.
- 05
Bake for 25 minutes in the preheated oven, or until golden brown.