Mom's Sweet Potato Casserole Recipe
Our Mom’s sweet potato casserole is what you need to be making this Thanksgiving!
Serving12
Ingredients
- 2 pounds sweet potatoes , peeled and chopped
- ½ cup sugar
- ¼ cup sweetened condensed milk
- 3 Tablespoons butter, melted
- ½ teaspoon salt
- 1 teaspoon vanilla
- 2 eggs
Topping
- ⅓ cup flour
- ⅔ cup brown sugar
- ⅛ teaspoon salt
- 2 Tablespoons butter, melted
- ½ cup pecans, chopped
Equipment
Instructions
- Preheat oven to 350°.
- Place a pot of water on the stove and bring the water to a boil.
- Peel and chop the potatoes into 1 inch cubes. Once the water is boiling put your potatoes in for 10 to 15 minutes or until the potatoes are soft.
- Place potatoes in a large bowl; add sugar, sweet and condensed milk, 3 tablespoons of melted butter, 1/2 teaspoon salt, and vanilla.
- Beat with a mixer at medium speed until smooth. Add eggs; beat well
- Pour potato mixture into a 13 x 9 inch baking pan coated with cooking spray.
- To prepare topping, combine flour, brown sugar, and 1/8 teaspoon salt; stir with a whisk. Stir in 2 tablespoons melted butter.
- Sprinkle flour mixture evenly over potato mixture; arrange pecans evenly over top.
- Bake at 350° for 25 minutes or just until golden.
- Preheat broiler (remove casserole from oven).
- Broil casserole 45 seconds or until topping is bubbly. Let stand a little bit before serving.
Notes
Not sure if you have Yams or Sweet Potatoes?
A sweet potato, has a lighter reddish brown outside and a bit more of a softer buttery inside as opposed to yams. Sweet potatoes also generally tend to be around the same size of a normal potato, but some may be slightly larger than a russet potato.
Nutrition
Calories: 259 kcal · Carbohydrates: 42 g · Protein: 3 g · Fat: 9 g · Saturated Fat: 4 g · Trans Fat: 1 g · Cholesterol: 42 mg · Sodium: 226 mg · Potassium: 328 mg · Fiber: 3 g · Sugar: 27 g · Vitamin A: 10930 IU · Vitamin C: 2 mg · Calcium: 60 mg · Iron: 1 mg