Sweet Potato Casserole
You guys. This recipe. I just can’t even…
This is my Grandma’s famous (to our family anyway) recipe, and it’s the reason I look forward to every family-gathering holiday from Thanksgiving to Christmas to Easter and anything in between!
The sweet potato filling is sweet and buttery. And the crumbly topping is just… omg SO GOOD! My grandma has made the topping all sorts of ways (one of my faves is when she makes it with Frosted Flakes), but this is the most-often used version that we put in the family cookbook. It’s brown sugary, buttery, and chock full of pecans and coconut!
Y’all. My Grandma is a coconut fiend, and she doesn’t mess around when she adds it to a recipe. The coconut in this topping means business, and it is SO awesome. It gives a tiny bit of chew to the topping, plus an amazing flavor! Although, I have to say that it doesn’t actually taste coconut-y. So for you crazies who don’t like coconut– don’t worry. You won’t even be able to tell that it’s there! It just makes the topping EXTRA amazing.
I could eat this stuff all day every day, and it’s the number one food I look forward to at the holidays! And the best part? You get to eat it on your dinner plate. ‘Cause technically it’s a vegetable…. so you get to eat this and dessert too. It’s brilliant.
Enjoy and happy holidays!!
Sweet Potato Filling
- 4 cups mashed sweet potato (I peeled and boiled 4 medium-large sweet potatoes)
- 1 cup sugar
- 1/4 cup butter, cut into pieces
- 1/2 cup evaporated milk
- 2 eggs
- 1/2 teaspoon nutmeg
- 1/2 teaspoon cinnamon
- 1 teaspoon vanilla
- 1 teaspoon butter extract
- 1/4 teaspoon salt
- 1 1/2 cup brown sugar
- 3/4 cup flour
- 1/2 cup butter, cut into pieces
- 3/4 cup sweetened shredded coconut
- 1/2 cup chopped pecans
Preheat oven to 350ºF. Lightly grease a 9x13 baking dish.
Mix together the mashed sweet potatoes, butter, and evaporated milk. Add the eggs one at a time, mixing after each. Mix in the nutmeg, cinnamon, vanilla, butter extract, and salt.
Pour mixture into the prepared baking dish.
In a medium mixing bowl, mix together the brown sugar and flour. Cut in the butter using a pastry cutter (I usually switch to using my hands after a minute or two). The mixture will be crumbly (but also a little "powdery," which is okay).
Mix in the shredded coconut and pecans. Pour mixture over the sweet potatoes and spread evenly.
Bake for 35 minutes until the top is golden brown a bubbly around the edges.
Let cool for 10 minutes before serving warm. Store refrigerated in an airtight container for up to a week.
If you're a marshmallow lover, you can totally add those to this recipe! Just mix them in with the other topping ingredients.