Sweet Potato Casserole

  • Yield: 10 to 12 servings


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