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Sweet Potato Casserole

Started by Rhonda, Feb 27, 2025, 11:31 AM

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Rhonda

Ingredients

4-5 large sweet potatoes
3 large eggs
1/2 cup evaporated milk , or substitute cream, or half and half 1 teaspoon vanilla extract
1/2 cup granulated sugar
1/2 teaspoon salt
1/4 cup butter , melted
For the topping:*
3 Tablespoons butter 1/4 cup all-purpose flour 1 cup light brown sugar 1 cup pecans , chopped

Instructions

1. Cook Potatoes: Place the sweet potatoes in a large pot. Add enough water to the pot to cover the potatoes a little more than half way. (You will need at least 3-4 inches of water but the water will not completely cover the potatoes!) Bring the water to a boil and then turn the heat to a medium simmer. Cover and simmer until they feel tender when poked with a fork. It may take 20-40 minutes to cook your sweet potatoes depending on the size of the potatoes, but you don't want them to be mushy.

2. Peel Potatoes: Drain water and place sweet potatoes on a plate or cutting board to cool down. Once they are cool enough to handle, peel and discard the skin from the potatoes and place potatoes in a large mixing bowl.

3. Mix: Add eggs, evaporated milk, vanilla, sugar, salt, and butter and mash everything together until smooth. I start with a potato masher, and then use an electric mixer on low speed, for about 45 seconds, to get the mixture smooth.

4. Pour mixture into a lightly greased casserole dish. Anything around the size of an  8x11'' , 9x13'' or even a deep dish 10'' pie pan will work.

5. Make Topping: Add flour, brown sugar and pecans to a mixing bowl. Add butter and cut in with a fork or pastry blender until well combined. Sprinkle topping over sweet potato mixture.

6. Bake at 350 degrees F for 35-40 minutes.

7. Store leftovers in the refrigerator for 4-5 days.

Notes

Topping: To add a marshmallow topping instead, top the casserole with a layer of miniature marshmallows and bake for about 25 minutes, or until the marshmallows are puffy and browned.

*Nut Allergy: Omit the nuts, or add about 1/2 cup rolled oats instead, for texture.

Make-Ahead Instructions: You can prepare this easy sweet potato casserole recipe 1-2 days in advance. First make the filling and smooth into your baking dish. Make the topping, but store separately. Add topping before baking.
Watch therefore, and pray always, that you may be counted worthy to escape all these things that shall come to pass, and to stand before the Son of man.

Luke 21:36