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posted by divas can cook on Oct 12, 2010 (updated Oct 4, 2021) 26 comments »
My husband got me into eating sweet potato casserole. He was constantly bragging about how good his mom’s sweet potato casserole was. Finally, Thanksgiving rolled around and I couldn’t wait to taste this gem of a dish and better yet, get that recipe!! (Yall know I’m such a recipe whor*!)
Her recipe didn’t disappoint! It was creamy, sweet with a bangin, crunchy topping and you better believe I got around to adding it to my collection! When I decided to do a blog on sweet potato casserole I immediately whipped out this recipe with the intentions of following it to the T! Then I remembered how freaking delicious my grandmother whipped sweet potatoes were *light bulb moment*
Hmmm….I wonder what would happen if I combined my grandmother’s recipe, with my mother-in-law’s recipe???? I’ll tell you what happens, pure sweet potato casserole bliss!!!!
Southern Sweet Potato Casserole
Here’s why I ADORE this recipe so much
1.) It has the perfect balance of sweetness.
2.) The spices in this recipe enhance the natural flavors of the sweet potatoes, making them downright addictive.
3.) The sweet potatoes are sooooo creamy, fluffy, and light. Baking fresh sweet potatoes are a must! Don’t you dare go for the can or boiling water!!!
4.) The topping. Mercy, the topping. Crunchy, sweet…step aside marshmallows you don’t stand a chance up against this topping.
I have to eat this stuff slow to make it last longer or not I’ll convince myself that I need “just a lil bit more” and before I know it, I’ve cleared off another row in the pan all by myself. Did I mention I’m normally not a big sweet potato casserole eater??
Note* If you prefer a more caramelized crust try baking in a smaller pan or adding more butter.
Watch me make this Sweet Potato Casserole from start to finish!
Sweet Potato Casserole Recipe
Recipe Type: side dish, dessert
Author: Divas Can Cook
Serves: 8-10
Ingredients
- 3 medium sweet potatoes (about 3 cups of mashed sweet potatoes)
- 1/2 cup of half-n-half
- 1/4-1/2 cup white sugar
- 1/4-1/2 cup light brown sugar
- 1-2 teaspoons of cinnamon
- few pinches of ground cloves
- few pinches of ground ginger
- few pinches of ground nutmeg (optional)
- 1-2 teaspoons of vanilla extract
- 1-2 Tablespoons all-purpose flour
- 1/2 cup butter, melted
- 2 eggs, beaten
- TOPPING
- 1/2 cup all-purpose flour
- 1 cup of chopped pecans
- 1 cup light brown sugar, packed
- few dashes of cinnamon
- 5 Tablespoon butter melted
Instructions
- Preheat oven to 350 degrees
- Punch a few holes in the sweet potatoes with a fork.
- Bake for 1 hour or until fork-tender.
- Remove from oven and let cool. Turn the oven down to 325 degrees.
- Slice the sweet potatoes and use a spoon to scrape the tender insides into a large bowl.
- Mash the potatoes up with a potato masher to break up any large pieces.
- Add in the half-n-half
- Mix the sweet potato mixture thoroughly until creamy.
- Mix in the brown sugar, white sugar, cinnamon, cloves, ginger, nutmeg and butter.
- Add in the flour to thicken if needed and mix well.
- Taste the mixture to make sure it tastes good and sweet (but not to sweet since we still have that yummy sweet topping to add to it. Add in more spices to suit your taste buds if needed.)
- Add in the eggs and mix well.
- Spoon the mixture evenly into a 9X9 inch pan. Set aside.
- In a medium bowl, add in all of the topping ingredients. Stir until crumbly.
- Spoon the topping mixture evenly on top of the sweet potato mixture.
- Bake for 30 minutes.
Desserts/Snacks Holiday Holiday Side Dishes Side Dish Soul Food Classics Southern Classics Thanksgiving
originally published on Oct 12, 2010 (last updated Oct 4, 2021)
26 comments Leave a comment »
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26 comments on “Sweet Potato Casserole Recipe”
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Yaya — Reply
This dish was delicious! It was so good that my husband tried wanted to leave it behind instead of bringing to the family gathering. The cloves and ginger really enhanced the flavor. Thanks for the fantastic recipe.
Tamiya Woodard — Reply
I want to make this but like Tamera’s son I do not like nuts. Are the potatoes good enough to stand on their own without a topping?
Michele — Reply
I followed the recipe exactly and it is so delicious! I am afraid to bring this to any family event because I know I will be designated to make the sweet potato casserole moving forward. The topping is an added bonus. Thank you,Thank you!
Robert Harris — Reply
Made this for this years Thanksgiving and it was a hit. Family members have requested it for Christmas along with the devil eggs. Both are total hit!!!
Stacey Auntiee — Reply
I made it today for the first time and it was so good. I didn’t have the half and half so I used Eagle Brand sweetened condensed milk and it still turned out delicious. This recipe was simple to follow and so good. I will be making this again.
Thank you
Tamera Collins — Reply
My son loves this but he hates any kind of nuts. I have tried making the topping and just leave out the nuts but it becomes to thin. Do you have any suggestions on a nice topping minus the pecans? and not just Marshmallows?
