Southern Sweet Potato Casserole is one of our favorite holiday meals.
This luscious meal would be perfect for dessert, but we prefer it as a side dish. With turkey or ham, a sweet potato bake is excellent.
The dish is not only rich and sweet, but it also provides color to the dinner table or a potluck feast.
The Basic Casserole
- sweet potatoes (3 or 4 medium potatoes – 6 inches long and 2 to 2 inches thick
- 1/2 stick butter
- 1/2 cup white sugar
- 1/4 cup brown sugar (light or dark)
- 1/4 cup evaporated milk
- 2 eggs
- 1 tsp vanilla
- 1/2 tsp cinnamon
The Topping
- 1 1/2 cups crushed corn flakes
- 1/2 cup brown sugar
- 1/4 cup pecans
Directions:
Sweet potatoes should be cooked until they are tender when pierced with a fork. Allow cooling for a few minutes. Peel. The peeling is quite effortless to remove. Sweet potatoes should be mashed until smooth and creamy.
Add the mashed sweet potatoes with the casserole ingredients. The order isn’t important. It is beneficial to allow the butter to become rather soft or even melt it. Everything should be carefully combined.
Spray a casserole in the 9 × 9 size range with Pam or lightly butter it. Pour in the sweet potato mixture, smoothing it out evenly.
In a small bowl, combine the topping ingredients. If you’re short on time, apply the toppings in the order mentioned.
Preheat the oven to 450°F and bake the casserole for 15 minutes. This crisps up the topping while keeping the filling heated.
Tips:
The Sweet Potato Casserole can be prepared the night before and cooked before serving. Put it in the fridge and take it out the next day. If the casserole is completely refrigerated, add a few minutes to the cooking time.
This casserole can also be reheated in the microwave. You won’t have any leftovers, but the sweet potatoes will be deliciously reheated if you do.
