Print: Awesome Sweet Potato Casserole

Diane Thornton gave me this awesome sweet potato casserole recipe in the late 1980s in Jackson, Mississippi. I have made it each year since, and when I bring it to gatherings, people rave about it, so I bring it year after year. Some people say it's more like a dessert than a side dish. All I know is it's a standby for me and always gets a nod.

Prep

18 min

Cook

21 min

Servings

Difficulty

Medium

Ingredients

3 cups cooked mashed sweet potatoes
1 cup white sugar
1 , 8 ounce
½ , 14 ounce
0.5 cups unsalted butter , melted
0.33 cups milk
2 eggs
1 teaspoon vanilla extract
1 cup firmly packed brown sugar
1 cup finely chopped pecans
0.33 cups all-purpose flour
0.33 cups unsalted butter , melted

Instructions

1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
2 Beat sweet potatoes, white sugar, pineapple, coconut, 1/2 cup melted butter, milk, eggs, and vanilla extract together in a large bowl until smooth; pour into the prepared pan and set aside. Combine brown sugar, pecans, flour, and 1/3 cup melted butter in a separate bowl; sprinkle over sweet potato mixture.
3 Bake in the preheated oven until casserole is bubbly and topping is browned, about 30 minutes.

Nutrition per serving

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