Sweet Potato Casserole III

8 servings Prep: 20 m Cook: 35 m Total: 55 m Beginner
5.0/5 (2)
Great version of the popular sweet potato casserole with a crunchy pecan topping. Sweet potatoes are mixed with cinnamon, vanilla, and both evaporated and condensed milk, then baked with a brown sugar-pecan crumble that adds the perfect texture contrast.

Ingredients

8 servings
  • 3 cups sweet potatoes (boiled or canned)
  • 1/2 tsp cinnamon
  • 1 cup granulated sugar
  • 2 eggs, beaten
  • 1/2 tsp salt
  • 1/2 stick margarine or butter
  • 1/2 cup evaporated milk
  • 1/2 cup condensed milk
  • 1/2 tsp vanilla
  • 1 cup brown sugar
  • 1/3 cup flour
  • 1 cup chopped pecans
  • 1/3 stick melted butter

Step-by-Step Instructions

  1. Preheat oven to 350 degrees.
  2. In large mixing bowl, combine sweet potatoes, cinnamon, granulated sugar, salt, margarine, eggs, evaporated and condensed milk and vanilla. Mix well and pour into greased casserole dish.
  3. For the topping: Combine brown sugar, flour, pecans and melted butter. Mix well and spread evenly on top of the casserole.
  4. Bake at 350 degrees for 30 to 35 minutes, until the topping is golden brown and the casserole is heated through.

Common Problems and Solutions

Q: Why is my casserole too runny?

A: Make sure your sweet potatoes are well-drained if using canned. If you boiled fresh sweet potatoes, let them cool completely and drain any excess moisture before mixing with the other ingredients.

Q: Can I make this ahead?

A: Yes, assemble the casserole filling in the dish, cover and refrigerate up to 24 hours. Add the topping just before baking, and you may need to add 5-10 minutes to the baking time if starting from cold.

Tips and Techniques

If using canned sweet potatoes, drain them well and lightly mash them before mixing with the other ingredients. For the best texture on the pecan topping, make sure the butter is melted and fully incorporated so it forms a crumbly streusel rather than a paste.

Ingredient Substitutions

  • evaporated milk and condensed milk: use 1 cup of heavy cream
  • granulated sugar: reduce to 3/4 cup for a less sweet version
  • margarine or butter: all butter for best flavor
  • canned sweet potatoes: 3 large fresh sweet potatoes, boiled until tender

Equipment Needed

  • large mixing bowl
  • 9x13 inch casserole dish or 2-quart baking dish
  • potato masher or fork
  • oven

Historical Context

Sweet potato casserole with pecan topping became a Southern holiday tradition in the mid-20th century, appearing on Louisiana Thanksgiving and Christmas tables as the perfect bridge between side dish and dessert.