I have had this recipe for years now, it’s very rich and fattening. I prefer the cream to evaporated milk, but you can cut some fat by using the milk instead. That’s why I only make it at Thanksgiving and/or Christmas. Hope y’all enjoy it as much as I do.
This sweet potato casserole will be a wonderful addition to your holiday table. Almond and vanilla extracts add a slightly different flavor profile than most sweet potato casseroles. They add richness to the dish. On top is a sugary crust with pecans that add crunch and flavor. So good!
SERVES : 8-10
PREP TIME : 20 Min
COOK TIME : 30 Min
METHOD : Bake
Ingredients For Sweet Potato Casserole
- 3 ccooked & mashed sweet potatoes
- 3/4 csugar
- 1/2 cmelted butter
- 2eggs, beaten
- 1 tsppure vanilla extract
- 1 tspalmond extract
- 1/2 cevaporated milk or cream (which ever you desire)
- TOPPING:
- 3/4 clight brown sugar
- 1/3 cflour
- 1/3 cmelted butter
- 1 cchopped pecans (optional)
How To Make Sweet Potato Casserole
Test Kitchen TipsIf you want to use canned sweet potatoes, 3 cups are roughly 24 ounces.
1– Mix all the main ingredients together in a mixer, until well blended. Pour into greased 10 inch dish. Set aside and prepare the topping.
2– Mix together all the topping ingredients.
3– Then crumble over the top of the casserole.
4– Bake in oven at 350 degrees for 30 minutes.
