Grandma’s Sweet Potato Casserole

This casserole can be made the day before you plan to serve it. Pour the prepared sweet potatoes into a tightly covered dish; store the streusel topping in a separate covered dish; store both in the refrigerator. When ready to bake, pour potatoes into the prepared casserole dish and let sit at room temperature for about 30 minutes. Top with streusel topping and bake as directed.

Serves 6 to 8.


Ingredients for Casserole:

5 medium-to-large sweet potatoes
1 cup light brown sugar, packed
2 eggs, beaten well
1 stick (8 tablespoons) unsalted butter, melted
1 tablespoon vanilla extract

Ingredients for Streusel Topping:

1 cup light brown sugar, packed [You could also use dark brown sugar instead.]
1/3 cup (about 5 ½ tablespoons) unsalted butter, softened
1/3 cup all-purpose flour
1 cup chopped pecans



Preheat oven to 400 degrees. Place sweet potatoes on a foil-lined sheet pan and pierce each several times with the tines of a fork. Bake for 1 hour, or until the potatoes are tender. Allow to cool to the touch, then peel and mash well in a bowl.
Decrease oven temperature to 350 degrees and make streusel topping: Blend brown sugar, butter, flour, and chopped pecans together with a pastry blender or fork. Set aside.

Mix mashed sweet potatoes with sugar, eggs, butter, and vanilla. Pour into a 9 x 9 inch lightly buttered casserole dish. Sprinkle sweet potato mixture with the streusel topping, as much as your heart desires.

Bake at 350 degrees for 30 minutes, or until the casserole is set.

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