Project Description

Southern Sweet Potato Casserole

This recipe from Janet Robbins, an honorary southern girl, is great for Thanksgiving or Christmas. It elevates the humble sweet potato to a whole new level. This is one of my mother’s favorite recipes.

  • 3 cups sweet potatoes, cooked and cooled
  • ½ cup butter
  • 2 eggs
  • ½ cup milk
  • ½ tsp. salt
  • 1 tsp. vanilla
  • Topping:
  • 1 cup pecans, chopped
  • 1 cup maple sugar or Sucanat
  • ¼ cup butter, softened
  • ½ cup sprouted spelt or white flour

Beat sweet potatoes, butter, eggs, milk, salt and vanilla together until smooth. Pour into a casserole. Mix topping ingredients and distribute evenly across the casserole by hand. At this point, it may be refrigerated and baked the next day or baked immediately at 350°F for 30 minutes.

See also Rhonda’s Sweet Potato Soufflé