Mom's Sweet Potato Casserole

8 servings Prep: 15 m Cook: 45 m Total: 1 h Beginner
5.0/5 (1)
Yams, a Cajun favorite, makes this popular classic dish with sweet potatoes, pecans, and a crunchy Wheaties topping. As a young girl we would enjoy this wonderful dish often during the holidays. Now, I make it for my family. One of their favorites!

Ingredients

8 servings
  • 1 large can sweet potato or yams
  • 3 tbsp butter
  • 1/2 tsp cinnamon
  • 1/2 cup brown sugar
  • 1 egg
  • 1 tsp vanilla
  • 1 tsp coconut flavor
  • 1/2 cup brown sugar
  • 1/2 cup butter, melted
  • 1 cup pecans, chopped
  • 1 cup crushed Wheaties cereal
  • 1 tsp cinnamon

Step-by-Step Instructions

  1. Preheat oven to 350 degrees F.
  2. In a large bowl, mix the sweet potatoes, 3 tablespoons butter, 1/2 teaspoon cinnamon, 1/2 cup brown sugar, egg, vanilla, and coconut flavorings until well combined.
  3. Pour the sweet potato mixture into a greased casserole dish and spread evenly.
  4. In a separate bowl, mix together the remaining 1/2 cup brown sugar, 1/2 cup melted butter, chopped pecans, 1 teaspoon cinnamon, and crushed Wheaties cereal. Spread this topping evenly over the sweet potato mixture.
  5. Bake at 350 degrees F for 45 minutes until the topping is golden brown and the casserole is heated through.

Common Problems and Solutions

Q: Can I use fresh sweet potatoes instead of canned?

A: Absolutely! Boil or bake 2-3 pounds of fresh sweet potatoes until tender, then peel and mash them. You may need to adjust the sugar slightly depending on how sweet your fresh potatoes are.

Q: Why does my topping get too dark before the casserole is done?

A: If the topping is browning too quickly, tent the casserole loosely with aluminum foil for the last 15-20 minutes of baking. This protects the pecans and cereal from burning while the casserole finishes heating through.

Tips and Techniques

For best results, drain canned sweet potatoes well before mashing to avoid a watery casserole. The Wheaties cereal adds a unique texture that stays crunchy - don’t substitute regular breadcrumbs as they won’t give the same result. This casserole can be assembled a day ahead and refrigerated; just add 10 extra minutes to the baking time if starting from cold.

Ingredient Substitutions

  • Wheaties cereal: corn flakes or other crispy cereal
  • coconut flavor: additional vanilla extract or maple extract
  • canned sweet potatoes: 2-3 pounds fresh sweet potatoes, cooked and mashed

Equipment Needed

  • casserole dish (9x13 or 2-quart)
  • large mixing bowl
  • potato masher or fork
  • separate bowl for topping

Historical Context

Sweet potato casseroles became a staple at Southern holiday tables in the early 20th century. Louisiana cooks often add their own twist with local pecans and creative toppings, moving beyond the more common marshmallow topping found elsewhere in the South.