Sweet Potato Casserole

  • Yield 10 to 12 servings

This dish is sweet enough to be called dessert!


4 cups sweet potatoes, cooked or canned
1 cup sugar
4 -- eggs
3/4 cup milk
-- Salt to taste
1 teaspoon vanilla
3/4 stick butter, melted
1 1/2 cups brown sugar
1/2 cup flour
3/4 stick margarine
1 cup chopped pecans


  1. Mash cooked or canned potatoes with mixer until smooth.  Beat with remaining ingredients.  Place in 3-quart greased casserole.  Mix topping ingredients with a fork to crumb consistency and sprinkle on potatoes.  (Can substitute 2-3 tablespoons sherry for the vanilla).  Bake in 350F oven for 30 minutes.

Recipe reprinted with permission from The Junior League of Charlotte’s Charlotte Cooks Again (The Junior League of Charlotte, Inc., Charlotte, North Carolina, 1981).



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