Sweet Potato Casserole

I never liked sweet potatoes until I tried this recipe in Home economics.  Mrs. Young was a wonderful Home EC teacher.  We learned to cook and sew during high school.

This recipe per my husband is dessert.  It is sweet and crunchy.  This is a must for our family menu during the holidays.

I tried this recipe the weekend before Thanksgiving and left out the milk. It was still good. I also forgot the cinnamon, it was still good. This is the reason I am putting all our holiday casseroles onto my web page, so I have them when I travel home.


30 ounce can yams- drained

¾ cup sugar

1 teaspoon of vanilla

½ cup of milk

2 eggs

1 teaspoon of cinnamon

1 stick of butter-room temperature

Pinch of salt


Mash drained sweet potatoes and softened butter together.

 Mix in rest of ingredients.

In a 2-quart baking dish rub bottom and sides with butter.

Pour sweet potato mixture into baking dish

Bake at 350 degrees for 30-35 minutes

Topping Ingredients

1 cup brown sugar

1 cup chopped pecans

1 cup flour

½ cup butter

Topping Directions

Cut margarine into flour. A Pastry cutter helps you quickly mix butter or shortening into flour. To use, hold Pastry Blender in palm of hand. Use an up and down with a slight rocking motion to blend ingredients.

Also handy for mixing crumb or streusel toppings

Chop pecans into pieces with a food chopper

Add in sugar and chopped nuts

Spread over cooked sweet potato casserole

Bake at 350 degrees for 15 minutes

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