LAURA LEE ALICE
COOKS 

 

Sweet Potato Casserole

  

Growing up we always had sweet potatoes stored in our can house, a concrete

 

 

building with thick walls and roof.  Any root vegetables were always stored

 

 

covered by sand in homemade wood boxes and there were rows of shelves for

 

 

all the canned goods put up in the summer.  My dad built it and it never got

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below 45 degrees in there.  It was a great place to step in and cool off too.

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There are as many variations of sweet potato casseroles as there are cooks.  Some make a savory version but I like mine on the sweeter side.  I am offering two toppings and it really depends on what I have available in my pantry as to which one I do.

When choosing sweet potatoes for a casserole, try to get ones that are close to the same size.  They can be boiled, but I prefer to wash them, wrap in foil and bake at 350°F until they feel soft when squeezed, see below.

Once unwrapped, the skin is easily removed.

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Sweet Potato Casserole

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Ingredients

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•  2½ cups mashed cooked sweet potatoes (about 3 medium)*

•  ½ cup granulated sugar

•   Tbsp butter, softened

•  1 tsp vanilla extract

•  ¼ cup milk (orange juice works too)

•  1 large egg

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You will need a buttered casserole dish.

                             

Instructions

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1.  Preheat oven to 350° F. Thoroughly scrub the sweet potatoes,

      wrap individually in foil and bake about 1 hour or until soft

      when squeezed.

 2.  Cool, peel and mash or chop the sweet potatoes.  Add the

       sugar, butter, milk, eggs and vanilla. Spoon into a small

       greased baking dish, then add one of the toppings.

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Topping 1-Ingredients

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•  ½ cup brown sugar, packed

•  ¼ cup all-purpose flour

•  ½ cup chopped pecans

•  2 Tbsp butter, softened     

 

Instructions

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1.  Mix all the ingredients together and crumble over the sweet

      potato mixture.

2.   Bake about 30 minutes until browned and set.

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Topping 2-Ingredients         

  

•  ½ cup mini  marshmallows 

 

Instructions

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1.  Bake the casserole for about 20 minutes then sprinkle the marshmallows             over the top. 

2.  Return to oven and bake about10 more minutes until brown and puffy.                   Watch carefully to prevent burning.

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*You can also use a large can (40 oz), of drained sweet potatoes. Usually

they are sweetened, so sugar may not be necessary.

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Options

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•  This recipe is easily doubled.

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KEYWORDS

sweet potato casserole, best sweet casserole