Wednesday, November 21, 2012

WOW {Warm Oven Wednesday} Sweet Potato Casserole

Southerners and sweet potatoes go together like bread and butter!
And since my home is filled with southerners I make this WONDERFUL casserole from Taste of Home EVERY Thanksgiving.  
I make it a day ahead, store in the refrigerator and bake right before Thanksgiving dinner!


  • 2-1/4 to 2-1/2 pounds (about 4 cups) sweet potatoes, cooked, peeled and mashed               (I use 1 LARGE can of sweet potatoes)
  • 1/3 cup butter, melted
  • 2 eggs, lightly beaten
  • 1/2 cup milk
  • 1 teaspoon vanilla extract
  • 1/2 cup sugar
  • 1/2 cup chopped nuts (I add 1 cup of pecans because they make it so nutty and good)
  • 1/2 cup flaked coconut (I don't use coconut)
  • 1/2 cup packed brown sugar 
  • 3 tablespoons butter, melted


  • In a large bowl, combine the mashed potatoes, butter, eggs, milk, vanilla extract and sugar. Spread into a greased 1-1/2-qt. casserole.
  • For topping, combine all the ingredients and sprinkle over potatoes. Bake at 375° for 25 minutes or until a thermometer reads 160°. Yield: 6-8 servings.

1 comment:

  1. I like this! I've already got my Thanksgiving meal planned, but will try this out on John after Thanksgiving. If he likes it, I'll make it for Christmas.