Southern Sweet Potato Casserole

By • November 11, 2013 0 Comments

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Southern Sweet Potato Casserole

Author Notes: Truly heavenly, you'll skip dessert after eating this NATALIE BRIGGS


Serves 8-10

The Potato Mixture

  • 4 sweet potatoes peeled and chopped
  • 1 jar cinnamon sticks
  • 1/2 stick butter melted
  • 2 eggs
  • 1 teaspoon vanilla
  • 1/2 cup sugar
  • cinnamon and nutmeg to taste
  • 1 cup evaporated milk

The topping

  • 1/2 cup brown sugar
  • 1/3 cup flour
  • 1 cup chopped pecans
  • 1/2 stick butter melted
  1. Preheat oven to 350 peel and chop sweet potatoes boil until soft with jar of cinnamon sticks in the water drain and take out cinnamon sticks in a large bowl mix potatoes, and all remaining ingredients for potato mixture (Mixture should be mashed slightly with a few chunks) pour mixture into a 9x13 pan that has been sprayed with non stick cooking spray
  2. Mix all ingredients for topping together and spoon onto the top of the potato mixture (I center the topping and leave about 2 inches around the entire pan) cover and bake at 350 for 45 minutes, remove foil and bake for an additional 10 minutes.
  3. Dish can be made ahead of time and baked when ready and also freezes well after cooked.

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