Sweet Potato Casserole

Sweet Potato Casserole

Okay, don’t judge me on this.  I am not a fan of sweet potato casserole or souffle.  I am a lover of just plain sweet potatoes with butter and salt.  I just don’t like side dishes on the sweet side.  Sweet to me belongs in the dessert category.  You ask why did I make this sweet potato casserole?  Well, when bringing a dish for a get together and you ask, “What can I bring?”   Sweet Potato casserole was the answer. So I am making sweet potato casserole.

I was just lucky enough to have about ten sweet potatoes in my pantry from my CSA boxes this fall.  Beautiful potatoes! So that was my start.  I always bake sweet potatoes in a brown bag.  This is much like cooking in parchment paper.  If you have not tried this method you should try it.  In this post you will find instructions for baking in a paper bag.  The product is the most caramel coated sweet potatoes that you have ever had in your life.  I bake them in a 400 degree oven for over an hour until they are soft.  I cooked several different sizes of potatoes, so I took the smaller ones out and left the larger ones to cook until yummy!  It’s really hard to resist eating them while removing the peeling.  They are so good!

This is another fabulous recipe from Gracious Goodness  a cookbook published by the  Macon Junior League.  I have yet to make anything from this cookbook that was not just absolutely delicious.

Mash three to four cooked sweet potatoes.

Add two beaten eggs.

Add 1/2 cup of milk.  I added 1/2 cup of half and half!

The original recipe called for 1 cup of sugar.  I reduced the amount to 1/2 cup of sugar.

Then add 1 teaspoon of cinnamon.

Add 1 teaspoon vanilla.

Whip together.

Place the whipped potato mixture in a greased 1 quart casserole dish.  Now put the topping together.

Melt 1/3 cup of butter.

Mix butter with 1 cup brown sugar.

Add 1 cup of chopped pecans and 1/3 cup flour and spoon on top of the whipped sweet potatoes.

Bake for about 20 minutes at 400 degrees.

Sweet Potato Casserole  from Gracious Goodness  8 servings


  • 3 cups cooked mashed sweet potatoes
  • 2 beaten eggs
  • 1/2 cup sugar
  • 1/2 cup half and half
  • 1/2 cup melted butter
  • 1 teaspoon cinnamon
  • 1 teaspoon vanilla
  • 1 cup brown sugar
  • 1/3 cup flour
  • 1/3 cup melted butter
  • 1 cup chopped pecans
Read the whole recipe on the teacher cooks