Marissa is an online writer and the creator of a parenting blog. She is a stay-at-home mom to four and is a former teacher.
Think You Don't Like Sweet Potato? Try This First!
Do you like sweet potatoes? I never liked them, but once I tried this easy recipe from my mother-in-law (who received it from another family member), I was in love. This sweet potato casserole is so delicious! It can be eaten as a side dish or a dessert, warm or cold. It's a great blend of textures: crunchy topping with a creamy filling. Yum!
The wonderful thing about this recipe is that it can be made ahead of time and warmed up (covered) in the oven or microwave the next day.
When I make this recipe for a holiday, I usually double it. It makes more than enough for 12+ people, and then some.
|Prep time||Cook time||Ready in||Yields|
1 hour 30 min
6 servings (double the recipe for more!)
For the casserole:
- 3 cups cooked sweet potatoes, canned or fresh
- 1/2 cup sugar
- 2 eggs
- 1 tsp vanilla
- 1/2 cup milk
- 1/2 cup (or 1 stick) melted butter
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For the topping:
- 1 cup brown sugar, firmly packed
- 1 cup chopped walnuts
- 1/2 cup flour
- 1/2 cup melted butter
- Sweet potatoes: I used six fresh sweet potatoes (yams) for a doubled recipe. Simply peel, quarter and boil for about 20 minutes or until soft enough to mix with a mixer.
- Walnuts: Want to save a bit of money? Don't buy pre-chopped walnuts. Buy shelled walnuts and chop them yourself. For example, one bag of chopped walnuts costs $7, whereas one bag of shelled walnuts costs $4.50. If you have more time, you can even buy shelled walnuts and do that extra bit of work yourself.
- Nut substitutions: I have seen similar recipes that call for pecans for the topping, but I really like the walnuts in this!
- Butter: There is a lot of butter in this recipe. When I made it, I actually used a little less butter in the sweet potato mixture, and it still tasted great. You can also use less-fattening butters or margarine in the recipe if you are concerned about the butter content.
- Blend the first six ingredients with mixer until well blended.
- Place this mixture in a casserole dish. Leave about 2 inches of space in the dish. (Why? If there is no room at the top, you will end up with a mess when the mixture starts to bubble up.)
- Make the topping: Mix together the topping ingredients in a separate bowl.
- Sprinkle or spoon the topping onto the sweet potato mixture. Spread as evenly as possible over the top. Cover with a lid or aluminum foil.
- Bake covered at 350 degrees for 45-50 minutes or until dark and bubbly.
- Bake uncovered for 10-15 minutes to brown the topping.
Make the Recipe Ahead of Time
As I said above, you can make this recipe ahead of time and reheat it the next day. I do that when I need to make it for a holiday get-together. Simply place the casserole covered in the oven (at 350) for about 15-20 minutes or in the microwave (no aluminum foil in the microwave!) for about 5-10 minutes. It still tastes great!
This Makes Great Leftovers!
This recipe is so yummy, we don't mind eating it as leftovers. Since it's so sweet, it tastes like a dessert and can be eaten cold, which is how I like it. It can also be reheated, as mentioned above.
Enjoy your sweet potato casserole!
© 2012 Marissa