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Sweet Potato Casserole Recipe

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This recipe for Sweet Potato Casserole, by , is from McMAHON FAMILY 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!

Dede Zecher


3 cups sweet potatoes, cooked, skinned, and mashed

2/3 cup sugar

cup milk (or cup milk & cup caracao)

cup butter

1 teaspoon vanilla

teaspoon orange extract

2 eggs slightly beaten

Combine all ingredients in mixer and blend well. Put in small casserole dish. Chill before adding topping (I chill overnight in the refrigerator); it makes handling easier.


1 cup light brown sugar

cup flour

1 stick butter, very soft (I leave it out for several hours before I make the topping)

Pecan halves

Mix first three ingredients well. Soften as much as possible to facilitate handling. Spread over the chilled sweet potatoes. Arrange pecan halves over the top to completely cover the potatoes.

Bake at 350 degrees for 40 to 45 minutes (I check and wait until the crust is browned and the sweet potatoes are bubbling)

If served as a dessert, top each serving with fresh whipped cream.

Personal Notes:
Personal Notes:
Walt Farrell, my old office mate from National Geographic, gave me this recipe which was his grandmother's recipe. Walt's grandparents had a sweet potato farm in North Carolina and his grandmother had a lot of recipes for sweet potatoes. This was his grandmother's and Walt's favorite one.




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