Thanksgiving wouldn’t be the same without my Grandma’s Sweet Potato Casserole. I wanted to drop in and share it with you today along with some of my other sweet potato favorites. There are enough dishes here to keep your sweet potato lovers happy for a very long time! The recipe for my beloved Grandmama’s Sweet Potato casserole is below, scroll down to see the rest. I hope you get to make them soon!
Servings: 4
Calories: 130.03kcal
Ingredients
- Sweet Potatoes:
- 4-5 medium to large sweet potatoes
- 1 cup sugar
- 2 Eggs
- 1/2 cup butter salted or unsalted
- 1 teaspoon Vanilla
- 1 teaspoon cinnamon
- 1 cup sweetened flaked coconut
- Topping:
- 1 cup Brown Sugar light or dark
- 1/2 cup butter at room temp
- 1 cup Flour
- 1 cup Pecans
Instructions
- Peel and slice sweet potatoes. Place in pot and cover with water, bring to a boil over medium high heat and cook until fork tender. Drain well and place in large mixing bowl.
- Add butter and beat until smooth. Add in vanilla, sugar, and cinnamon. Beat again until well combined. With mixer going, add in eggs, one at a time. Stir in coconut.
- Spoon this into an 8x8 casserole dish and bake at 350 for twenty minutes.
For topping, While casserole is baking, place flour and brown sugar in a medium sized mixing bowl and stir together. Cut in butter with a long tined fork until well incorporated. Stir in pecans.
- After twenty minutes, remove casserole from oven and sprinkle topping evenly over the top. Return to oven and bake until lightly golden, 30-40 minutes.
Nutrition
Calories: 130.03kcal
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Cook up some sweet potato sweetness for the ones you love!
Christy, your grandmother’s sweet potato casserole is like our family makes, but without the coconut. Before my mother died in 1983, she made a different one. Hawaiian Sweet Potatoes. It was the basic casserole with coconut in it, but the top was a pineapple topping, decorated with halved maraschino cherries. I loved to eat leftovers cold!
My mom put the coconut and pineapple in with the pots. Oh my how I love that stuff. YUM!!
Here is a recipe that has been passed down through the generations in my family! Peel and half your sweet potato, rinse and dry them. Spread soften butter/ or margerin on top. Place in a baking dish example 9 x13 or size to accommodate the number of potatoes you are fixing add brown sugar to taste sprinkle with cinnamon, nutmeg, and clove to taste. Bake at 350* until tender. You can add mini marshmallows if desired to a few of all. Depending on preferences!
I’ve been making your sweet potato creme brûlée for the last several years. I might just try something new this Thanksgiving …but the tried and true will definitely be on the Christmas menu!
Your My Grandmama’s Sweet Potato Casserole, is the same one that I have been making for years for my Family at Thanksgiving and Christmas. Everyone loves it.
Can you use frozen sweet potatos?
I never have so I can’t attest to how it would turn out but I would love to hear back from you if you give it a try!
This is pretty much the same one I do. I love the coconut, but omit it because my folks don’t like coconut. I do add a tiny bit of fresh orange zest and nutmeg to the souffle part. It gives it the best taste.
Christy,
Do you use plain or self rising flour in the sweet potato casserole topping?
Also thank you for the sweet potato dumpling recipe. My mom use to make these all the time.
Sweet potato casserole – so good!
My Mom’s recipe did not include coconut, pineapple etc.
Her recipe topping is different – 3/4 cup crushed cornflakes, 1/2 cup
brown sugar, 1/2 cup chopped pecans and 3/4 stick of butter, melted.
She added the topping the last 10 minutes of cooking time.
That is different Judy, but I bet it sure was good!! Thanks for sharing it with us!!