Saturday, November 30, 2013

Classic Sweet Potato Casserole

Twice this year, for Friendsgiving at James and Rachel's house and for Thanksgiving, I brought this sweet potato casserole. It's easy to make and SO delicious! To me, this dish served as a little reminder of Thanksgivings in Georgia, when my family and Ryan's family would come together. I know Thanksgiving is behind us now, but this recipe is just too good not to share. Plus, who says sweet potato casserole can only be made during the month of November?!?


  • 2 large cans Yams, drained 
  • 1 stick of butter, softened 
  • 1 1/2 cups Sugar 
  • 3 eggs 
  • 1 tbsp. Vanilla
  • 1 small can Evaporated Milk

Mix all ingredients together in a stand mixer. Transfer to a greased casserole dish. 

Topping Ingredients: 
  • 1 stick Butter, softened
  • 1 cup Flour 
  • 1 1/2 cups Brown Sugar 
  • 1 cup Chopped Nuts (optional) 

Crumble all topping ingredients together and spread evenly on top of sweet potato mixture. 

Bake at 350 degrees for 30 minutes. 

Enjoy! Thanks again, Susan, for sharing this recipe with me! 

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