Friday, October 17, 2008

Sweet Tater Casserole


Sweet Tater Casserole
© Zaroga Goff

Oven Temperature: 350° Bake Time: about 30 minutes
Buttered two quart casserole dish

3 cups cooked; mashed sweet potatoes *
1 cup sugar
½ cup butter or margarine, melted
2 eggs, slightly beaten
1 tbs. vanilla extract

Mix all ingredients together and pour into a buttered two quart casserole dish. Top with topping and bake until golden.

1 cup brown sugar, packed
1 cup chopped pecans
¹/3 cup flour
¹/3 cup butter or margarine (chilled)

Mix with fork or fingers (my preferred method) until crumbly. Sprinkle atop sweet potatoes.

*fresh or canned.. fresh is better. When sweet potatoes are in season I bake a bunch of them in the oven; peel and mash them; measure 3 cups into freezer bag and freeze. Then I thaw for the recipe.

My Mama and mother-in-law both had recipes for a sweet potato casserole that I liked, but something was a bit off with both, so I played with it until I came up with my version. Young men from our church at that time said they hated sweet potatoes, but they loved this casserole. They requested more invitations to supper.

This is a great dish for the holidays. It can be a side dish or a dessert.


Jeannette said...

hi! I'm fruttadi from flickr. this recipe look yummy!

Grammy said...

Hi how are you today?
This sounds yummy I will try it for thanks giving thanks

Anonymous said...

This would be a hit with my great nieces. Thanks!

C Miller said...

This is basically the same recipe I use, and our family loves it. My middle son says it's like dessert! His wife is on a gluten-free diet, so I make the topping with GF flour. It's easy to make and SO delicious!