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Mom’s Amazing Sweet Potato Casserole

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Rate this recipe 4.5/5 (12 Votes)

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

Details

Preparation time 60mins
Cooking time 90mins
Adapted from cookingwithsugar.com

Preparation

Step 1

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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