Mom’s Amazing Sweet Potato Casserole

Photo by Dorinda M.

PREP TIME

60

minutes

TOTAL TIME

90

minutes

SERVINGS

--

servings

PREP TIME

60

minutes

TOTAL TIME

90

minutes

SERVINGS

--

servings

Ingredients

  • 4

    large sweet potatoes, peeled cooked and mashed

  • 1

    cup sugar

  • 1

    cup unsalted butter, melted

  • 4

    eggs

  • 2/3

    cup evaporated milk

  • 2

    teaspoons vanilla

  • Pam cooking spray, to grease pan

  • TOPPING

  • 2

    cups brown sugar

  • 1

    stick of unsalted butter, softened

  • 2/3

    cup all-purpose flour

  • 2

    cups pecans or walnuts, chopped

  • 1

    teaspoon cinnamon

Directions

Preheat oven to 375 degrees. In a large bowl, beat together all the filling ingredients with an electric mixer. Pour into a greased, 9×13-baking dish. In a separate bowl, mix all the topping ingredients together with a fork to form a crumbled mixture. Spread crumb mixture on top of casserole and bake in the middle of the oven for 35-40 minutes. Remove from oven and allow casserole to cool for at least 10-20 minutes before serving. Cook’s notes: To cook the sweet potatoes, simply peel the potatoes, slice them in cubes and boil in a large pot of boiling water until softened. It usually takes about 15-20 minutes depending on the size of the cubes. Strain and mash with a hand mixer or spoon and allow them to cool slightly before mixing in other ingredients. Make ahead tips: This dish can be easily made a day or two ahead of time covered with plastic wrap and placed in the refrigerator until ready to bake. Be sure to remove it from the refrigerator about 15-30 minutes prior to baking so it won’t be ice cold going into the oven. Remove plastic wrap and bake uncovered. It may take a little longer to cook if it is cold so just give it some more time when you bake it.

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