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This Southern Style Sweet Potato Casserole is a holiday tradition for our family. It will be a delicious addition to your holiday meal traditions as well.
What would the holidays be without sweet potato casserole? At our house, there would be a small rebellion if I thought of leaving it off the menu! I used a recipe given to me by the boys’ paternal grandmother as my base recipe.
I made a different one for Thanksgiving when Tommy was about 3. He told me, “It’s good Mommy, but it’s not like BB’s.” She so sweetly wrote down her recipe for me and I have made it, with my own little tweaks, ever since. It’s so good my husband eats it as dessert.
3 cups cooked, mashed sweet potatoes (this is about 3 medium potatoes)
1 cup sugar
1 tsp real salt
1 tsp vanilla
1/2 cup milk
2 eggs, beaten
1/4 cup butter, cut into chunks
Topping: May cut in half if you want
2 cups brown sugar
2/3 cups melted butter
1/4 cup flour
2/3 cup oatmeal
3/4 cup chopped pecans
Preheat oven to 350.
Butter the casserole dish you want to use – I use a 9 x 13 glass pan
Beat sweet potatoes in mixer until smooth. Add other ingredients and blend well. Pour into your prepared pan.
Melt butter. Add other ingredients and blend well. Sprinkle/spread over top of casserole and bake for 20 – 30 minutes until brown on top and bubbling in middle. Serve warm.
As a little lagniappe, top with marshmallows or homemade marshmallow cream (my favorite) the last 10 minutes of baking.
As will all my recipes, you know my ingredients are non-gmo, organic and/or raised by us. You use those ingredients you are comfortable and happy with using. When we cook with love and happiness, those good energies spill over into our food and create special dishes for our loved ones.
- 3 cups cooked, mashed sweet potatoes (this is about 3 medium potatoes)
- 1 cup sugar
- 1 tsp sea salt
- 1 tsp vanilla
- 1/2 cup milk
- 2 eggs, beaten
- 1/4 cup butter, cut into chunks
- Topping: Can cut in half if you want
- 2 cups brown sugar
- 2/3 cups melted butter
- 1/4 cup flour
- 2/3 cup oatmeal
- 3/4 cup chopped pecans
- Preheat oven to 350
- Butter the casserole dish you want to use - I use a 9 x 13 glass pan.
- Beat sweet potatoes in mixer until smooth. Pause to remove any strings that cling to the mixer attachment.
- Add other ingredients and blend well.
- Melt butter. Add other ingredients and blend well. Sprinkle/spread over top of casserole and bake for 20 - 30 minutes until brown on top and bubbling in middle.
- Top with marshmallows the last 10 minutes of baking for a little lagniappe.
- All of my ingredients are non-gmo, organic and/or raised here on the farm.
How to make your own brown sugar:
1 Cup sugar
2 Tablespoons molasses for dark brown sugar – 1 Tablespoon molasses for light brown sugar
Use a fork to combine well. That’s it!
How to make your own marshmallows or marshmallow topping:
Don’t be intimidated. This isn’t hard and the result is more delicious and healthy than any store bought marshmallow, even the organic ones.
- 1 cup cold water
- 4 Tbsp kosher beef gelatin
- 4 cups raw sugar
- 1 cup cold water
- ½ tsp salt
- 4 tsp vanilla extract
- Line your pan with parchment paper or dust sides and bottom of pan with powdered sugar.
- Combine gelatin and 1 cup cold water in a small bowl. Stir well and set aside.
- In your saucepan, combine sugar and the other 1 cup water.
- Cook over medium heat stirring until the sugar is dissolved. Do not boil yet.
- Stir the gelatin in the small bowl well and add to the sugar water in your saucepan.
- Bring to a boil. Boil until it reaches 240 degrees or the soft ball stage. As soon as the mixture reaches this stage, remove from heat.
- Pour into your large mixing bowl and allow to reach room temperature.
- Add salt and vanilla extract. You can add any spice, extract, or seasoning you want to change the flavor.
- Using your mixer of choice, mix until it becomes fluffy – about 10 minutes.
- Pour into your prepared pan. Place another piece of parchment paper on top of mixture in the pan. Use your hands to smooth the top and leave the parchment paper in place. If you use powdered sugar, dust the top with powdered sugar and use your hands to smooth out the top surface and cover.
- Place in the refrigerator or set aside on the counter until it’s set and isn’t sticky anymore.
- Once your marshmallow cream is set, remove from the pan by lifting the parchment papers out. Slice it into the size pieces you want.
- If you want marshmallow cream, use it before you allow it to set.
Now you’re all set to treat your family to the most scrumptious sweet potato casserole you’ll ever serve them. Be sure to let me know how much your family enjoys it. Feel free to tweak it to make it your own. Share with us your “tweaks” or your family’s favorite in the comments below.
Sweet potatoes are one of the healthiest things you can grow in your home garden. There are so many ways to prepare them. They are one of if not my favorite thing in the garden. Digging for them is like finding buried treasure with each piece being different!
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Safe and Happy Journey,
Rhonda and The Pack