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 60 years.
My beloved twin sister found this recipe in a cookbook that was written and being promoted by a local Methodist Church of 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 that are very sweet. Others like me, do not.
After all, the potato got it's name "Sweet Potato", because it was well... SWEET!
Some folks like to add flour to the crusty topping. Others do not.
Also, there are slight differences in preparing the ingredients before mixing them together.
The following Sweet Potato Casserole Recipe is easy to make.
Mix together the cold mashed sweet potatoes and granulated sugar in a stand mixing bowl.
Stir in ground the cinnamon, ground nutmeg or ground allspice, and ground ginger.
Stir in the pure vanilla extract.
Stir in 1/2 stick of butter, softened at room temperature.
Add the eggs.
Mix the mixture on medium speed until it is smooth and lump free.
Scrape down the sides, beater and bottom of the bowl.
Pour the batter into a 1 1/2 quart casserole dish or glass baking pan.
Smooth the top evenly with a spatula or tablespoon.
Sprinkle the brown sugar evenly over the top.
Sprinkle the pecan or walnut pieces evenly over the brown sugar.
Drizzle the other 1/4 cup of melted butter over the top of the casserole, concentrating on the nuts.
This technique will develop a delicious brown, crusty topping durring baking.
Bake in a 350F. oven 35 to 45 minutes until done and crust is as crispy as you like it.
Carefully, remove the casserole from oven and let set it on a cooling rack for 10 minutes before serving it.
Sweet Potato Casserole may be served immediately or cooled in the refrigerator and served cold the next day.
Our family likes it chilled and served the next day.
The cut pieces are firmer after chilling overnight.
Store the leftovers in the 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).
Mix together the mashed sweet potatoes*, brown sugar and the whipping cream until it all smooth and creamy.
Stir in the raisins.
Pour into small a casserole dish and bake in a pre-heated oven 350F. for 25 to 30 minutes until hot and the marshmallows have melted and are lightly browned.
Remove the casserole from the oven and let it cool for a few minutes before serving.
*You may substitute canned sweet potatoes, drained and mashed for the fresh raw sweet potatoes.