LAURA LEE ALICE
COOKS 

 

 

 

The Best Sweet Potato Casserole Recipe

  

Growing up we always had sweet potatoes stored in our can house.

 

 

That was a small concrete building with thick walls and roof that my

 

 

dad built it and it never got ​​below 45 degrees in there.  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.  It was also a great place to step in and cool off since

 

 

there was no air conditioning in our home.

​

 

​

​

​

​

​

​

​

​

​

​

​

​

​

​

​

​

​

​

​

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, a marshmallow and a pecan, and it really depends on what I have available in my pantry as to which one I use. 

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 recipe).  Once unwrapped, the skin is easily removed.

​​​​

​

​

​

​

​

​

​

​

​

​

​

​

​

​

​

​

​

Why I like this recipe . . .

♥  Simple, easy to find ingredients.

♥  It will quickly become a family favorite, especially when put on your       holiday menus.

♥  This sweet potato casserole will be devoured completely at any               family function.

♥  There are 2 simple toppings.​​​​​​​​​​​​​​​​​​

​

About the ingredients . . .

•  Sweet Potatoes-I like to use medium size without many blemishes.

•  Sugar-White, light or dark brown sugar work equally well.  Use what       you have on hand.

•  Butter-Salted or unsalted, no margarine.

•  Vanilla-Use a good quality vanilla (our recipe here)

•  Milk-You can use whole or skim milk, or orange juice. I prefer whole         milk because of the richness it gives.

•  Egg-Use large or extra large.  That the binder in your casserole.

•  Toppings-Mini marshmallows or pecans (flour, butter, and sugar)

​

 

KEYWORDS

sweet potato recipe, best sweet potato casserole recipe, sweet potato mixture

​​

​

​

​

​

 

Sweet Potato Casserole   Serves 4 to 6

​

Ingredients

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

•  ½ cup granulated sugar (could also use light or dark brown sugar)

•  1 Tbsp butter, softened

•  1 tsp vanilla extract

•  ¼ cup milk (orange juice works too)

•  1 large egg​

 

You will need a buttered casserole dish.

                             

Instructions​

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 to the sweet potato mixture.             Spoon into a small greased baking dish, then add one of the                     toppings.

​

​

Topping 1-Ingredients

​•  ½ cup brown sugar, packed

•  ¼ cup all-purpose flour

•  ½ cup chopped pecans

•  2 Tbsp butter, softened     

 

Instructions

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

      potato mixture.

2.   Bake about 30 minutes until browned and set.

​

​

Topping 2-Ingredients         

  •  ½ cup mini  marshmallows 

 

Instructions

​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.

​

*You can also use a large can (40 oz), of drained sweet potatoes.              Usually they are sweetened, so sugar may not be necessary.

​

Options

​

•  This recipe is easily doubled.

•  Add 1 teaspoon of grated orange zest​​