Yummy Yum Sweet Potato Casserole


My family begs me to make this creamy baked dish every Thanksgiving and Christmas. What makes it so good is the pecan topping! Try it and I’m sure it will become your new tradition!

TOP Reviews:

Superb!! OK..I changed some things…added some things..made it MUCH BETTER!!! I am from Louisiana…so I grew up eating sweet potatoes year round. But holiday time always mean Sweet potato Casserole..this one is the closest to how my granny and mom made it. I used 3 BAKED sweet potatoes (I often double the recipe). For a single recipe I cut the sugar down to 1/4 cup and I double the vanilla up to 1 tsp. I use evaporated milk instead of regular milk. I add 1 tsp of cinnmon, 1/4 tsp of both ground clove and ground nutmeg. For the topping..I double the recipe even on the single recipe. Does that make sense?? LOL ENJOY!!!!

I am 50 years old and my family has made basically this same casserole all my life – it’s very common in the South. A TIP: it’s much more flavorful if you use baked sweet potatoes – baked for at least 1.5 to 2 hours to bring out their full flavor – than if you boil them. It’s also a lot easier – just cut the cooked potatoes in half and scoop out their goodness – no peeling! And do not substitute other nuts for pecans. It’s just not the same without the true southern nut meant for sweet potatoes!

Yummy is right!! I made this today as a trial run for Thanksgiving (and this will be the dish I am taking!). I baked my potatoes (3-medium sized) for 1 hour. I cut them and placed into my food processor with the other ingredients (and I doubled the vanilla to 1 tsp). This came out so so so smooth – it’s a wonderful texture. I doubled the topping and it was plenty (maybe could use a bit more even) as soon as I took it from the oven I had to try it and it’s delicious! I used evaporated milk instead of regular milk. **If you boil your potatoes, you leave the skin on and peel when they’re done. *UPDATE* I made this again with canned sweet potatoes and while it was good it isn’t AS good as fresh baked potatoes. I suggest if you want to impress your guests stick to the baked potatoes, it’s more work BUT so worth it. Plus with canned potatoes it was runny and not whipped – we didn’t care for that.

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I made this for the first time this Thanksgiving based on all the positive reviews here, and my family loved it! The recipe claims it serves 12, but we finished it off with only 8 people, so I’d recommend making extra if you are serving a hungry crowd. I found that baking the sweet potatoes helped them retain a better flavor than boiling them. I put 5 large sweet potatoes on a cookie sheet in a 375F oven for about 1 1/4 hours. Then I sliced them in half and used a potholder to squeeze the potatoes. The insides popped right out of the skin; I didn’t even need a spoon. Oh, and if you think the recipe would be improved by doubling the amount of pecan/butter/sugar topping, I’d recommend against it. It will taste delicious, but you’ll end up with unappetizing pools of butter on the top.

Ingredients

4 cups sweet potato, cubed
1/2 cup white sugar
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