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Sweet Potato Casserole Recipe

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This recipe for Sweet Potato Casserole, by , is from The Crazy Callahan Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Katie Wise


4 medium sweet potatoes (about 24 oz)
1 cup sugar
1 cup milk
2 large eggs
1 teaspoon vanilla extract
1 teaspoon salt
1 cup light brown sugar
1/2 cup all-purpose flour
6 tablespoons butter, cut into small cubes
1 cup pecans, chopped

Preheat the oven to 375F.

Scrub the sweet potatoes and pierce generously with a fork. Place on a baking sheet and bake until fork tender, 30-45 minutes. When they are cool enough to handle, scoop out the flesh into a large bowl.

Raise the oven temperature to 400F.

To the bowl with the sweet potatoes, add the sugar, milk, eggs, vanilla and salt. Mash until combined. The mixture does not need to be completely smooth lumps are ok. Pour the potatoes into a large baking dish. (I use a 3 quart baking dish.)

In another bowl, combine the brown sugar, flour and butter. Using a pastry cutter, cut the butter into the mixture until it resembles coarse crumbs. Stir in the pecans. Sprinkle the crumb mixture over the top of the potatoes.

Bake in the oven until golden brown, 30-40 minutes. Let the casserole sit for a few minutes before serving.




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