Growing up I thought that I didn’t like sweet potatoes. Silly, silly me! My grandma used to cut them up and throw them in a pan with some marshmallows on top. Now, we all know that the crazy s’mores lady (that would be me) loves toasted marshmallows, but I would just pick them off and eating a bite of sweet potato to be polite. And then, one year, everything changed.
When I arrived at Thanksgiving dinner I saw something…..NEW. If you know my granny you will know how surprised I was. She has her menu for holidays and she does not veer from it. But her sister had told her that she just HAD to make this new sweet potato recipe that she had gotten from a friend, and so she did. The sweet potato was there…but it was topped with brown sugar and nuts. Hmmm…. I skeptically tried a bite to be polite, and then I died and went to Heaven. Well, not really, but I swear that’s what it felt like. I went back for helping after helping.
So, without further ado, here is our family’s now-favorite Sweet Potato Pie Casserole. I *had* to make it for these pictures and we ate just it for dinner for two nights. LOL….we have problems. Make it. You will NOT be sorry!!
- 3 cups mashed sweet potatoes (2-3 large sweet potatoes)
- 2 eggs, well beaten
- ½ cup evaporated milk
- 1 scant cup white granulated sugar
- 4 Tablespoons melted butter (for the potatoes)
- 1 teaspoon vanilla extract
- 1 cup brown sugar, packed
- ½ cup flour
- 5 Tablespoons melted butter (for the topping)
- ½ cup chopped pecans (optional for families with nut allergies)
- Preheat the oven to 350 degree.
- Cook and mash the sweet potatoes. You can bake them, but I usually peel them, chop them up, and boil them. Mash them with an electric mixer or a potato masher.
- Beat the eggs well with a whisk and add them to the potatoes.
- Add the evaporated milk, white sugar, 4 Tablespoons of melted butter, and the vanilla to the potatoes and mix well.
- Pour the potato mixture into a greased 2 quart casserole dish.
- In a new bowl mix together the brown sugar, flour, and 5 Tablespoons melted butter well with a fork.
- Crumble the topping mixture over the top of the sweet potato mixture with your hands, spreading it out evenly.
- Top the dish with the chopped pecans.
- Bake at 350 degrees for 25-30 minutes.
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I have a version of this that is very similar, that my family absolutely loves. What I also like doing is treating it like a hot pie served with ice cream. I make lots of the topping on top (so it’s like crust on the top), the heat it and serve it with vanilla bean ice cream. As the ice cream melts it is so yummy!!! I’ve just put myself in a state of craving this!!! Yummy Thank you so much for sharing this!
WHOOOOOA BABY!!!!! I am sooo going to try that!!!
I too have a similar recipe for this that I started carrying to the family Thanksgiving about 5 years ago. It’s definitely a hit!
I make a version very similar. Instead of evaporated milk, I use heavy cream and whip the potatoes. I always make extra topping because it is so good.
Whoa baby. Heavy cream!!
This is a keeper! I’ve been making it for 15 years or longer. It’s from A Pinch of Salt Lake. People love it, my husband says it’s like eating candy!
I didn’t know where it came from, just that Granny made it when I was growing up! Thanks!
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My sister in law started fixing this dish over 30 years ago for Thanksgiving. It immediately became a family favorite. Now she has to fix it every year for our family get together. (And I was like you. I thought I didn’t like sweet potatoes when it was really those marshmallows on the top.)
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