Sweet Potato Casserole (Mom's Traditional Family Recipe)

We have enjoyed this southern sweet potato casserole every Thanksgiving and Christmas in my family for many, many years.

I cannot tell you how many messages I have gotten over this recipe! It warms my heart to think of being a small part of your holiday meals, via my recipes! As my mom always says, ” If the food is good, a good time will be had by all!”

So, a few things about my favorite sweet potato casserole recipe. Some people like marshmallows on top, but my family loves the brown sugar/ butter/ walnut topping. It is my favorite! You can also make this sweet potato casserole with pecans, if you prefer. The topping gives the casserole that crunchy topping that is so delicious.

Making this is much easier than you may think.

How to make sweet potato casserole

I start by cooking up some sweet potatoes. You can bake them, boil them or steam them. OR you can use my new favorite method for cooking sweet potatoes in my Instant Pot. That is the method I used this time, as well as in the above video.

Once I cooked and peeled my sweet potatoes, I mash them together with some sugar, butter, vanilla extract and egg. I use a potato masher to smash the sweet potatoes and mix everything up.

Quick tip: Make sure you don’t add the eggs over piping hot potatoes. Or you might get scrambled eggs!😜

I let mine cool a little bit after peeling and mashing them up. They can still be warm, just not piping hot.

Then I mix up the topping. I use my hands to break up the butter and mix everything until well-incorporated.

I just keep squeezing those chunks of butter until they break down into coarse crumbs.

Then I pour the sweet potato mash into a casserole dish, and I sprinkle that topping over it.

Next, I bake the sweet potato casserole in the oven until the topping gets a little brown and crunchy.

I hope y’all enjoy this recipe! Let me know if you try it.

Tools Used to Make Sweet Potato Casserole

Note: These are Amazon affiliate links.

Sweet Potato Casserole Recipe

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Sweet Potato Casserole

We have enjoyed this sweet potato casserole every Thanksgiving and Christmas in my family for many, many years. 

Author Marjorie @APinchOfHealthy

Ingredients

Sweet potato filling

• 
  3
  cups
  cooked sweet potato
  peeled and mashed
  


• 
  1/2
  cup
  sugar
  


• 
  2
  eggs
  beaten
  


• 
  1
  teaspoon
  vanilla extract
  


• 
  1/4
  cup
  melted butter
  

Topping

• 
  1/2
  cup
  all purpose flour
  


• 
  1
  cup
  nuts (I used walnuts, but pecans or almonds are good too)
  


• 
  1/3
  cup
  butter*
  softened
  


• 
  1
  cup
  brown sugar
  (packet)
  


• 
  pinch
  salt, if unsalted butter was used
  (you don't need any if you use salted butter)
  


• 
  cooking spray, butter or oil to grease the casserole dish
  

Instructions

1. 
   

   In a large mixing bowl, use a potato masher to mix up the cooked sweet potato, eggs, butter, vanilla and sugar.

   
   
   
   
   


2. 
   

   Transfer to a greased casserole dish and set aside.

   
   


3. 
   

   In a separate bowl, mix up the topping ingredients: flour, nuts, butter, brown sugar and (optional) pinch of salt.

   
   


4. 
   

   Use your hands to break down the butter chunks, and work the other ingredients in until well-incorporated.

   
   
   
   
   


5. 
   

   Sprinkle on top of sweet potatoes.

   
   
   
   
   


6. 
   

   Cook in a preheated oven at 350 degreed, until topping is slightly brown and crunchy, about 35 to 40 minutes.

   
   

Recipe Notes

Nutritional information is approximate and was calculated using a recipe nutrition label generator.

Let the sweet potatoes cool slightly before adding the eggs. They can be warm. Just avoid pouring them over piping hot potatoes, as you might get scrambled eggs!

I often make the potato mixture and freeze it in a well-covered container. I thaw the potato mixture and make the topping on the day we plan to bake it.

Nutrition Facts

Sweet Potato Casserole

Amount Per Serving

Calories 338
Calories from Fat 144

% Daily Value*

Fat 16g25%

Saturated Fat 6g38%

Cholesterol 51mg17%

Sodium 119mg5%

Potassium 415mg12%

Carbohydrates 46g15%

Fiber 3g13%

Sugar 30g33%

Protein 4g8%

Vitamin A 13770IU275%

Vitamin C 13.9mg17%

Calcium 58mg6%

Iron 1.3mg7%

* Percent Daily Values are based on a 2000 calorie diet.

This recipe originally appeared on A Pinch of Healthy November 19, 2017.

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