Sweet Potato Casserole


Sweet Potato Casserole Recipe with a delicious crunchy topping of brown sugar and nuts, drizzled with melted butter. 

This recipe has been in our family for over 50 years.


My beloved twin sister found the recipe in a cookbook that was written and being promoted by local Methodist church women in Greensboro, North Carolina in 1969.


The casserole has been very popular at church dinners and other family gatherings ever since. 


There are various and slight differences in recipes for Sweet Potato Casseroles. 


Some folks prefer casseroles very sweet. Others, don't.


After all, the potato got it's name "Sweet Potato", because it was... SWEET! 


Some folks like to add flour to the crusty topping. Others don't. Nether do I.


Also, there are slight differences in preparing the ingredients before mixing them together. 


The following Sweet Potato Casserole Recipe is easy to make. 


Sweet Potato Casserole Recipe

  • 3 1/2 cups baked, mashed sweet potatoes

  • 3/4 cups white granulated sugar

  • 1 teaspoon ground cinnamon 

  • 1/4 teaspoon ground nutmeg or allspice

  • 1/4 teaspoon ground ginger

  • 1/2 teaspoon pure vanilla extract

  • 2 large eggs

  • 1/2 stick butter (1/4 cup), room temperature

  • 1/2 cup evaporated milk, undiluted


Brown Sugar Topping

  • 1/2 cup light brown sugar, lightly packed

  • 3/4 cup pecans pieces (can substitute black walnuts pieces)

  • 1/2 stick butter (1/4 cup), melted


Mix together cold mashed sweet potatoes and granulated sugar in a stand mixing bowl.


Stir in ground cinnamon, ground nutmeg or ground allspice, and ground ginger.


Stir in pure vanilla extract.


Stir in 1/2 stick butter, softened at room temperature.


Add eggs.


Mix the mixture on medium speed until smooth and lump free.


Scrape down sides, beater and bottom of bowl.


Pour batter into a 1 1/2 quart casserole dish or glass baking pan.


Smooth top evenly with a spatula or tablespoon.


Sprinkle brown sugar evenly over top.


Sprinkle pecan or walnut pieces evenly over brown sugar.


Drizzle the other 1/4 cup melted butter over top of casserole concentrating on the nuts.


This technique will develop a brown, crusty topping while baking.


Bake in a 350F. oven 35-45 minutes until done and crust is as crispy as you like.


Carefully, remove the casserole from oven and let set on a cooling rack for 10 minutes before serving.


Sweet Potato Casserole may be served immediately or cooled, refrigerated and serve cold the next day. 


Our family likes it chilled and served the nest day.


The cut pieces are firmer after chilling overnight.


Store leftovers in refrigerator.

The next recipe is a Marshmallow Sweet Potato Casserole Recipe.


It was the first thing we cooked in our Home Economics class in high school (9th grade back then).


Marshmallow
Sweet Potato Casserole


  • 2 cups mashed sweet potatoes

  • 1/2 cup light brown sugar

  • 1/4 cup whipping cream 

  • 1/2 cup dark raisins

  • 1/2 cup mini-marshmallows


Mix together mashed sweet potatoes*, brown sugar and whipping cream until smooth and creamy. 


Stir in raisins.


Pour into small casserole dish and bake in oven 350F. for 25-30 minutes until hot and marshmallows are melted and lightly browned.


Remove  from oven and let cool a few minutes before serving.


*May substitute canned sweet potatoes, drained and mashed


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Sweet Potato Pie Recipe

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