Recipes, Side Dishes

Sweet Potato Casserole (Miss Kay’s)

Makes 10 to 12 servings  * 9X12 inch casserole dish


  • softened butter, for the casserole
  • 3 cups mashed sweet potatoes (one 29 oz can and one 16 oz can drained), or 2 pounds fresh sweet potatoes, baked or peeled and boiled, then mashed.  I used 2 large cans
  • 1 cup sugar
  • 1 stick butter, melted
  • 2 large eggs
  • 1/2 cup evaporated milk
  • 1 teaspoon cinnamon
  • 1 teaspoon vanilla extract
  • 1 1/2 cups packed brown sugar
  • 2/3 cup self rising flour
  • 1 1/2 sticks cold butter, cut into bits
  • 1 1/2 cups coarsely chopped pecans
  1. heat oven to 350, lightly butter the casserole
  2. make the sweet potatoes:  in a large bowl, combine the mashed sweet potatoes, sugar, butter, eggs, milk, cinnamon, and vanilla.  Spoon into the casserole dish
  3. Make the topping:  in a  large bowl, combine the brown sugar and flour.  With a pastry blender, cut in the butter and pecans.  Scatter the topping over the sweet potatoes.
  4. Bake at 350 until the topping is crisp and the potatoes are piping hot, about 1 hour.

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