A classic sweet potato casserole from John & Terri April — mashed sweet potatoes with sugar, butter, eggs, vanilla, and milk, topped with a brown sugar, flour, butter, and nut crumble. Simple, rich, and perfect for holiday tables.
Ingredients
Casserole
3 lg. sweet potatoes (about 3 cups mashed)
1 c sugar
½ c butter, softened
2 eggs, beaten
1 tsp vanilla
⅓ c milk
Nut Crumble Topping
1 c light brown sugar
½ c flour
⅓ c butter, melted
1 c chopped nuts (walnuts or pecans)
Instructions
Preheat oven to 350°F.
Cook and mash the sweet potatoes until smooth.
Combine the mashed sweet potatoes, sugar, butter, beaten eggs, vanilla, and milk. Mix well.
Pour into a greased baking dish.
In a separate bowl, mix together the brown sugar, flour, melted butter, and chopped nuts.
Sprinkle the nut crumble evenly over the top.
Bake at 350°F for 30 minutes until set and topping is golden.
Two sweet potato casseroles in the family: Also try Terri Board’s Pecan Crumble Sweet Potato Casserole — a similar dish with a pecan-only topping.
Nuts: Both walnuts and pecans work beautifully here — use whichever you prefer or have on hand.
