Southern Sweet Potato Casserole, by Beverly Hicks Burch

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Southern Sweet Potato Casserole

By Beverly Hicks Burch

There is a side dish I am repeatedly requested to make over the years for the holidays…usually Thanksgiving and Christmas, but it’s also good with the Easter ham. That wonderful dish is my Southern Sweet Potato Casserole.

Some years back when I spent some time in the great state of Maine, I learned the sweet potato wasn’t highly thought of around those parts. It was considered “trash” food back then, yet the “Mainiacs” were fond of dandelion greens and fiddleheads which are unfolded fern fronds. Go figure…

When I first started making this recipe it was really yummy, but very rich. Over the years I have “Bevized” it to “lighten” it up some and soothe the inner anorexic living inside me. Below is the tasty result. For a large crowd, this recipe is very simple to double.

Southern Sweet Potato Casserole

3 cups mashed cooked (or canned) sweet potatoes

2 eggs, beaten

2 tablespoon – ¼ cup milk

¼ cup melted butter

2/3 – ¾ cup sugar

1 teaspoon pure vanilla flavoring

*Optional ingredient: ½ cup flaked coconut

Topping (see below)

1. Make sure sweet potatoes are mashed and smooth. Add to a baking dish.

2. Mix in sugar. Next add beaten eggs. Stir in melted butter. At this point you can judge how much milk you will need. Somewhere between 2 to 4 tablespoons should be enough. Add vanilla flavoring. (If using coconut, add it at this point.)

3. Nest make topping.


½ all purpose flour

1 cup packed brown sugar

1 cup chopped pecans

4 to 6 tablespoons melted butter

1. Mix dry ingredients together. Stir in pecans. Gradually add melted butter until topping is crumbly.

2. Sprinkle over the sweet potato mixture.

3. Bake at 350° for 30 minutes.


Southern Sweet Potato Casserole

© 2011 Beverly Hicks Burch All Rights Reserved.

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