Sunday, November 25, 2012

Cindy's Sweet Potato Casserole

My friend Cindy gave me this recipe a few years ago and every Thanksgiving my family asks that I make it for them.  It's so damn good you can't stop eating it. The rich butter flavor in the sweet potatoes combined with the brown sugar topping is to die for.  The only catch is that it's a bit fattening but hey, you have to splurge once in awhile right?

If you need to take a dish to a potluck or family gathering and want something easy to make this is the recipe for you.  I guarantee it'll be a hit.

Cindy's Sweet Potato Casserole:

3-5 cups mashed sweet potatoes (this is about 6 medium to large sweet potatoes)
1 teaspoon vanilla
1/2 cup melted butter
1 cup sugar
2 eggs, beaten
1/2 cup milk

1 cup brown sugar
1/2 cup flour
1/2 cup softened cubed butter
1/2 cup chopped pecans

Okay, first you've got to bake the sweet potatoes.  Cindy suggests boiling them but I prefer to bake them instead.  Preheat your oven to 350 degrees.  Line a baking pan with aluminum foil.  The reason for this is because the sweet potatoes will drip and you don't want to spend the afternoon scrubbing the hardened liquid off of the pan.

Clean each potato under running water to remove any dirt.  Poke each potato with a fork approximately 6 times (some cooks instruct you to stab the potato but that sounds too violent. I'm a kinder, gentler cook/baker! lol) This allows steam to escape.

Put the potatoes on the lined baking pan.  Bake for approximately an hour.  Baking time will vary depending on size of each potato.  The smaller ones will bake faster so be sure to check them by poking them with a fork.  If the fork goes in and out easily, that means it's done.

Allow potatoes to cool until you can handle them.  Peel skin off, put them in a large bowl, and mash them.  Beat together the mashed potatoes and first 6 ingredients.  Pour into a lightly greased 9" x 12" pan (or glass casserole dish or foil tin if you're going to leave it at a potluck).

For the topping:
Cut the butter into the other ingredients (except the pecans) with 2 knives (I used my's faster)  until it's crumbly.  If it's not crumbly, add a little more flour.  Add the pecans and sprinkle over the sweet potatoes.  (You can refrigerate it overnight to bake later if you want, just make sure it's covered)

Bake uncovered in an oven for 45-50 minutes until browned and bubbly.

That's it!  It's a simple and delicious dish.



  1. Can this be made the night before and refrigerated, then day of add the topping then bake?

    1. Sorry I didn't answer sooner. Yes, you can make this the night before and even add the topping. I have a friend who puts it all together, freezes it, then bakes it the day of when she wants to serve it. I make this every year at Thanksgiving and everyone loves it!