Skip to main content

Sweet Potato Casserole

Recipe information

  • Yield

    serves 6-8

Ingredients

1 cup packed brown sugar
1 cup chopped pecans
1/2 cup self-rising flour
1/2 cup (1 stick) melted butter
3 cups mashed cooked sweet potatoes
1 cup granulated sugar
1 cup coconut flakes
1/2 cup raisins
2 eggs, lightly beaten
1 teaspoon vanilla extract
1/4 cup heavy cream (optional)

Preparation

  1. For the topping, in a bowl combine the brown sugar, nuts, flour, and 1/4 cup of the melted butter, and stir together with a fork; set aside. Mix with a fork. In a large bowl, stir together the sweet potatoes, sugar, coconut, raisins, eggs, and vanilla. If the mixture seems too thick, stir in up to 1/4 cup heavy cream. Spoon into a large greased casserole. Spread the topping over the sweet potatoes and bake at 350 degrees for 20 to 30 minutes, or until the topping is golden brown.

Paula Deen's Kitchen Classics
Read More
Khao niaow ma muang, or steamed coconut sticky rice with ripe mango, is a classic in Thai cuisine—and you can make it at home.
Juicy peak-season tomatoes make the perfect plant-based swap for aguachile.
With just a handful of ingredients, this old-fashioned egg custard is the little black dress of dinner party desserts—simple and effortlessly chic.
This no-knead knockout gets its punch from tomatoes in two different ways.
With rich chocolate flavor and easy customization, this hot cocoa recipe is just the one you want to get you through winter.
Roasted poblanos, jalapeños, and red onion are coated with a melty sauce—warm with the flavors of pepper jack, and stabilized with a block of cream cheese.
A garlicky pistachio topping takes this sunny summer pasta from good to great.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.