Are you looking to make the BEST Sweet Potato Casserole of your life?! Well look no further. An old client of mine passed her famous recipe down to me a few years back and it has been a hit at our holiday parties ever since! I tried to be lazy last year and buy the Costco version, but my brother-in-law saw right through that plastic covered wannabe, so I promised I would no longer take the easy way out. I modify it slightly by doubling the recipe and still using the same size pan (my 9×13 is a little deeper than the average), and also cutting the sugar amount in half. I love how this recipe is sweet enough (even with half the sugar), with out the marshmallows that are usually in Sweet Potato Casseroles. I also use gluten free all purpose flour instead of regular flour in the crumb topping. It’s a great option for those gluten free peeps and no one can ever tell the difference!
- 3 cups peeled, cooked and mashed sweet potatoes
- 1/2 cup butter, melted
- 1 cup white sugar
- 1/3 cup evaporated milk
- 2 eggs, beaten
- 1 tsp vanilla extract
- 1/3 cup butter, melted
- 1 cup chopped pecans
- 1 cup packed light brown sugar
- 1/2 cup all-purpous flour (or gluten free flour)
- Dash of cinnamon and ground cloves if you’re feeling spicy!
- Mix together sweet potatoes, 1/2 cup butter, sugar, milk, eggs and vanilla. Spread into greased 9×13 baking dish
- (If you double the recipe like I do, bake the casserole for 30 min before adding the topping, then bake again for the 25-30 min) Mix together 1/3 cup melted butter, pecans, brown sugar and flour. Spoon on top of casserole.
- Bake at 350 degrees F for 25-30 minutes…. and voila!!
I hope this is a holiday hit for you family too!
What’s your favorite homemade holiday dish?