Sweet Potato Casserole

In my house, a traditional holiday meal always included my Aunt Ida Bell’s sweet potato casserole. Here’s a close version of her recipe that I made and sold at our small markets every Fall and holiday season.  These are still requested by our old customers who say our recipe is the very best!

I backed off on the sugar just a little from the original recipe and I use mashed baked sweet potatoes.  But, if you’re in a big hurry, canned yams work well too unless you’re opposed to high fructose corn syrup.  If so, then stick with the fresh sweet potatoes which can’t be beat for flavor.

 

Cuisine

Southern

Ingredients

  • 1 28 oz can sweet potatoes (drained) or 3 cups cooked sweet potatoes
  • ¼ cup sugar
  • ¼ t. cinnamon
  • 2 eggs – slightly beaten
  • ½ T pure vanilla
  • ½ stick butter – melted
  • ½ cup half and half or cream (If using fresh sweet potatoes, you can skip this ingredient)
  • Topping
  • ⅓ cup light brown sugar
  • 1 T plain flour
  • ½ cup pecans – chopped
  • 2 T butter melted

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Instructions

  1. Drain (discard liquid) sweet potatoes and beat with hand mixer. Add and beat in sugar, cinnamon, eggs, vanilla, melted butter, and cream. Pour into 6 X 12 or 8 X 8 baking dish.
  2. Topping: Mix together brown sugar, flour, and pecans. Drizzle melted butter slowly over pecan mixture, tossing as you drizzle. Sprinkle topping over sweet potato mixture.
  3. Bake at 350 for about 45 minutes.
  4. This casserole freezes well.

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