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Sweet Potato Casserole

Sweet Potato CasseroleMy pastry chef is back with a fantastic little dish, especially for the upcoming rains when we want to snuggle up and have comfort food.
Take it away, Christy:

Hometown Goodness

This recipe is so delicious. It’s a side dish, but it’s so yummy that you can have it for dessert with vanilla ice cream. This recipe can also be doubled.

Sweet Potato Casserole

Pre-heat oven to 350 degrees and spray an 8×8 casserole dish with nonstick spray.
  • 1 29oz can of sweet potatoes, drained
  • 1 Cup milk
  • 1/4 Cup melted, unsalted butter
  • 3/4 Cup brown sugar
  • 3 eggs
For the topping:
  • 1/2 cup all purpose flour
  • 1/2 cup brown sugar
  • 1/4 cup cold butter, cut into small cubes
  • 1tsp cinnamon
  • 1/4 cup chopped nuts of your choice(optional)

In a large bowl, pour the drained potatoes and mash thoroughly. (It’s ok if there are some lumps.) If you don’t like lumps, beat the potatoes in a hand or stand mixer until smooth.

Add the rest of the casserole ingredients and stir well to combine.

To make the topping combine all ingredients except the nuts into a small bowl, using a fork or a pastry cutter, mash the butter and all the ingredients until it looks, “Crumbly”. Make sure the butter is really cold. Do not over mash or the topping will turn to dough and won’t have that crumb topping texture.  Crumble the topping evenly over the casserole, then top with nuts. (optional)

Bake for 45 minutes until casserole is puffed and no longer jiggly in the center.


Christy LeonardI’m Christy Leonard. Welcome to my world of yummy baked goods! I’m a wife, mother and pastry chef, who is passionate about my family and making decadent desserts. I look forward to sharing my tasty recipes with all of you!


2 Responses to Sweet Potato Casserole

  1. sloanranger October 15, 2015 at 7:39 AM #

    What a wonderful holiday dessert recipe- thank you So. Bay Compass & Barbara :))

  2. sloanranger November 26, 2015 at 10:04 AM #

    Sounds decadent all right – but yummy : )

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