The Recipe For The South’s Best Sweet Potato Casserole

December 11, 2020

Hey, y’all – Happy Day 11 of Blogmas! Blogmas is a series that I am bringing to the blog this year (and hopefully in subsequent years) that will provide y’all with a new recipe every day of December through Christmas. How fun is that? Today I’m excited to be sharing one of my signature dishes: my recipe for the south’s best sweet potato casserole.

My family loves this and I’m not so sure if I’d be invited to functions if I didn’t bring it!

The South’s Best Sweet Potato Casserole

The South's Best Sweet Potato Casserole

Ingredients: Topping

1 c. brown sugar

1/3 c. all-purpose flour

1.25 c. pecans, chopped

2/3 stick of butter, unsalted, melted

1 tbsp. vanilla extract

Ingredients: Sweet Potato Base

4 cups of sweet potatoes, cooked and mashed (JC’s note: I prefer to use Bruce’s canned yams)

1 c. sugar

1 tsp. salt

2 eggs, beaten

1 tbsp. vanilla extract

1 1/3 stick of butter, unsalted, melted

Directions:

Preheat oven to 375F.
Combine sweet potatoes (yams), sugar, beaten eggs, salt, vanilla extract, and melted butter; beat until well-incorporated, roughly 2-3 minutes.
Combine brown sugar, pecans, flour, butter, and vanilla extract until uniformly mixed.
In a buttered baking dish, pour in sweet potato mixture and spread the topping evenly across the potatoes.
Bake for 30 minutes, or until the sweet potatoes are hot and the topping is browned.
Serve warm!

So good, y’all! Sinfully so!