Mom’s Sweet Potato Casserole
This sweet potato recipe is always a favorite at our family gatherings. I have to make sure I scoop out a serving for myself before it is all gone! We never have leftovers! You can easily adapt this recipe for your own tastes – add less sugar, add the chopped nuts, or even place some mini marshmallows on the top for the last few minutes! We find it is just too much with the marshmallows, but that traditional topping may be just right for you. Sometimes I add a little extra cinnamon for a little different flavor. Best of all, it can be made the night before and baked the next day.
Mom’s Sweet Potato Casserole
A delicious yet simple recipe usually saved for Thanksgiving, but can brighten any meal.
Ingredients
Sweet Potato Mix
- 3 cups yams or sweet potatoes Or, one 16 oz can
- 1 cup granulated sugar may use less
- 1 tsp vanilla
- 3/4 cup milk
- 2 eggs
- 1/2 cup butter, softened to almost melted
Topping
- 1 cup brown sugar
- 1/2 cup flour
- 1/3 cup butter, melted
- 1 cup chopped pecans, if desired I leave them off
Instructions
- In a large bowl, mix all ingredients for the sweet potato base – sweet potatoes, sugar, eggs, vanilla, milk, and butter.
- Pour into greased 9×13 pan. Set aside.
- In same empty bowl, mix the topping ingredients until crumbly.
- Sprinkle evenly on top of casserole.
- Place in oven and bake at 350° for 25-35 minutes, until beginning to brown and no longer jiggly.
