It’s not Thanksgiving if we don’t eat sweet potato casserole! I’ll be preparing this dish today and baking it tomorrow. It tends to get thrown in with other sides and I now wonder if it’s ever been baked at the right temp for the proper length of time. Clearly, it’s a forgiving dish. And it tastes amazing. Credit to Diane Downing via the old Zion Cookbook (the green one).
Ingredients (Casserole)
- 3 C sweet potatoes, mashed
- 1 1/3 C sugar
- 1/2 t salt
- 2 eggs
- 1/2 stick butter, melted
- 1/2 C milk
- 1 t vanilla
Ingredients (Topping)
- 1 1/3 C brown sugar
- 1/3 C flour
- 1 C coconut
- 1/2 stick butter, softened
- 1 C nuts, chopped
Directions
- Preheat oven to 325 degrees.
- Butter 9×13 casserole dish.
- Mix casserole ingredients together.
- Spoon ingredients into buttered casserole dish.
- Mix topping ingredients together until crumbly.
- Spread over sweet potato mixture.
- Bake for 45 minutes.
Notes
- I reduce the sugar in the potatoes (probably to one cup) and omit coconut from the topping.
Needs More Butter 