Recipe: Sweet Potato Casserole

This recipe for sweet potato casserole is so good and sweet… it just melts in your mouth. The base is mashed sweet potatoes…. which I’ve made for years… one year at Christmas, I made stuffed Cornish game hens and decided to make mashed sweet potatoes to go with it. They were such a hit… it became part of our Thanksgiving meals.

When I came to Georgia…. I came to the land of brown sugar and pecans…. Warren’s family always ate it as a casserole with topping….so I found a topping recipe and topped off the mashed sweets with it. They too, were a hit. What could be wrong with sweet potatoes, brown sugar, pecans and butter….. and yes, I use real butter… you can substitute margarine… but I figure a holiday deserves the very best and butter is the very best.

I used a medium sized rectangular ceramic baking dish…. more surface area for topping… so I doubled the original quantities for the topping… if you use a square baker… then you might want to start by cutting this recipe for topping in half … you can always make more…. but I do recommend a rectangle baking dish… mine is a little smaller than a 9x13 inch baking dish.

This casserole goes very well with baked ham and with Easter coming..I thought it would be perfect… so I decided to post it for you.

I hope you enjoy it!



Sweet Potato Casserole Recipe

All you need:

For the mashed sweet potatoes:

3 medium to large sweet potatoes
1 cup brown sugar
1 teaspoon vanilla
1/2 cup sour cream
6 tablespoons melted butter or margarine

For the topping:

1 cup brown sugar
1 cup flour
1 cup melted butter
2 cups chopped pecans

All you need to do:

Preheat oven to 350 degrees F.

Peel and slice, then quarter each slice of sweet potato.

Place in a large pot and cover with water.

Bring to a boil, then turn down the heat so it simmers.

Simmer until sweet potatoes are very soft and will mash with a fork.

Remove the potatoes from the pot with a slotted spoon and place them in a large bowl. I used my Kitchen Aid mixer… but you really don’t have to… they should mash easily with a fork.

Using the paddle attachment I mixed the potatoes, brown sugar, vanilla, sour cream and butter until well incorporated and no lumps appear.

Scoop the potato mixture into the baking dish.

Combine all the topping ingredients and sprinkle over the top.

Bake at 350 degrees for 30 minutes or until hot and browned.