This month on the Hungry {Romance} Writer, I’ve been sharing some of my family’s favorite holiday recipes. And today’s recipe is a Sweet Potato Casserole with an extra-special topping.
This recipe came from my sister-in-law in Charleston. Instead of the marshmallows, this casserole has a crusty topping of butter, coconut, brown sugar, and pecans (which are optional). It’s easy to make and can be made a few days before the feast. If the kids have to choose between sweet potatoes and turkey, they’d always choose the sweet and crunchy casserole. It makes a lot and tastes even better the next day. If you want to separate out the servings with and without pecans, you can always make individual portions in ramekins.
Sweet Potato Casserole
Ingredients
Potato casserole
- 3 cups cooked sweet potatoes about 4
- 1 cup sugar
- 1/2 cup salted butter room temperature
- 1/2 cup whole milk
- 2 eggs beaten
- 1 teaspoon pure vanilla extract
Topping
- 3/8 cup salted butter chilled
- 1/2 cup flour
- 1 cup pecans optional
- 1 cup shredded coconut
- 1 cup brown sugar
Instructions
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Preheat the oven to 350℉. Great a 9"x13" glass Pyrex casserole dish.
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In the bowl of a large standing electric mixer, combine the sweet potatoes, sugar, room temp butter, milk, eggs, and vanilla. Mix until well blended. There may be some potato lumps, but that's okay. Spoon the potato mixture into the glass Pyrex casserole dish.
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In the bowl of a food processor, combine the 3/8 cup butter, flour, pecans, coconut, and brown sugar. Process until the mixture is crumbly. Pour this topping on top of the casserole, making sure the potatoes are evenly covered.
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Bake for 30 minutes, making sure the topping doesn't burn. Serve immediately.
