Sweet Potato Casserole is my absolutely favorite side dish in the world. That’s probably because it’s more of a dessert than a side dish. But it’s always served as a side (at least at dinners I’ve attended). We’ve got sweet potatoes whipped with sugar, butter, and vanilla. They’re covered with buttery, sugary, crunchy pecan topping and baked to perfection.
I never actually ate a sweet potato until I was an adult. My first sweet potato experience was an apple and sweet potato side dish. It was all right…but I wasn’t overly impressed. Husband wanted sweet potatoes for a holiday and I said I would make them if we could try them a different way. Then I ran across this concept. Well, is there anything that can’t butter and sugar can’t improve? After some adjustments…my favorite Southern Sweet Potato Casserole.
Southern Sweet Potato Casserole
- Mise en place. Preheat oven to 325°. Grease a 9" by 9" baking dish.
- Place cubed sweet potatoes in a medium pan with water to cover. Bring to a boil. Lower heat to a simmer and simmer until potatoes are tender. Drain. Mash.
- In a large bowl, whip together sweet potatoes, white sugar, 1/4 C. of brown sugar, eggs, salt, 4 Tbsp. of butter, milk, and vanilla extract. Mix until smooth. Pour into prepared baking dish.
- In a medium bowl, mix remaining 1/2 C. of brown sugar and the flour. Cut in 3 Tbsp. butter until mixture is coarse. Stir in chopped pecans. Sprinkle mixture over sweet potatoes.
- Bake in oven for 30 minutes or until topping is slightly browned.