Joyce’s Sweet Potato Casserole

If you’re looking for a healthy version of sweet potatoes, this is not it. But it’s delicious!!!

Good For:

Side Dish

By: Christie Kiefer

Joyce is my Mama, and this is one of her signature southern dishes. It is present at all holiday meals and many church and civic functions. 

Ingredients

  • 3 cups sweet potatoes, boiled and mashed
  • 1 cup sugar
  • 1/2 cup butter
  • 2 large eggs, beaten
  • 1/3 cup milk

Topping:

  • 1 cup brown sugar, packed
  • 1/2 cup flour
  • 1/3 cup butter, melted
  • 1 cup pecans, chopped

Step by Step Instructions

Step 1

Combine boiled and mashed sweet potatoes with sugar, butter, beaten eggs and milk.  Pour into casserole dish.  Set aside.  (Note: I boil potatoes whole and still in the skin to retain flavor and moisture.  Also, peeling cooked skin is much easier to remove than peeling raw potatoes.)

Step 2

For the Topping:
Combine brown sugar, flour, butter and pecans.  Sprinkle on top of sweet potato mixture.

Step 3

If cooking immediately, place in preheated 350 degree oven for 30 to 35 minutes or until topping is brown and/or casserole is bubbly.

Step 4

If not baking immediately, store in refrigerator.  Add cooking time of 15 to 20 minutes if baking cold casserole.  (Place cold casserole dish in cold oven to prevent dish from breaking.)