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Best Sweet Potato Casserole

Best Sweet Potato Casserole Ever

Best Sweet Potato Casserole
5 from 4 votes
Print Recipe
Course: Side Dish
Cuisine: American, Comfort Food, Southern
Keyword: Sweet Potato, Sweet Potato Casserole
Prep Time: 30 minutes
Cook Time: 50 minutes
Servings: 12
Calories: 366kcal

Ingredients

  • 5 Extra Large Sweet Potatoes
  • cup butter divided
  • ½ cup granulated sugar
  • 2 eggs
  • cup evaporated milk
  • 1 tsp. vanilla extract
  • 1 cup chopped pecans
  • 1 cup brown sugar
  • 2 Tbls flour

Instructions

  • Place scrubbed and foil-wrapped sweet potatoes on a cookie sheet in a 350-degree oven to bake for one to one and a half hours. After one-hour check potatoes by gently squeezing them for softness if they are soft they are finished baking. If they are not soft place pan back in the oven and bake for 30 more minutes. Remove pan of cooked sweet potatoes to cooling racks.
  • Potato Mixture:
  • Using an electric mixer cream together butter and sugar.
  • Peel the cooled potatoes and place them in the mixer bowl with the creamed butter and sugar. Mix on slow speed while slowly adding eggs, evaporated milk and vanilla extract.
  • Cream together and place in greased casserole pan. (I like to use a pretty oven-safe casserole dish - sizes vary)
  • To make the topping mix together soften (not melted) butter, brown sugar, and flour. Once they are creamed together fold in the chopped nuts.
  • Spread topping evenly on sweet potato mixture.
  • Bake at 350 degrees for 50 to 55 minutes. Checking that the center is 158 degrees.
  • ENJOY!

Nutrition

Calories: 366kcal | Carbohydrates: 49g | Protein: 4g | Fat: 18g | Saturated Fat: 8g | Cholesterol: 56mg | Sodium: 165mg | Potassium: 414mg | Fiber: 4g | Sugar: 31g | Vitamin A: 13736IU | Vitamin C: 2mg | Calcium: 76mg | Iron: 1mg
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