Rating: 3.5 stars
3 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1

Granny's recipe handed down from generation to generation. It's the best sweet potato casserole I have ever had.

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Recipe Summary

cook:
45 mins
additional:
10 mins
total:
1 hr 10 mins
prep:
15 mins
Servings:
24
Yield:
24 servings
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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist
Casserole:
Topping:

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Prepare a 12x9-inch baking dish with cooking spray.

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  • Beat yams, eggs, 1 cup water, evaporated milk, 1 cup brown sugar, 1 cup white sugar, 1 cup butter, and vanilla extract together in a large bowl with an electric hand mixer until smooth; spread into prepared baking dish.

  • Mix flour, 1 cup butter, 1 cup brown sugar, 1 cup white sugar, 4 teaspoons water, and baking powder together in a separate bowl. Stir pecans and coconut into the flour mixture and sprinkle over the yam mixture.

  • Bake in preheated oven until the topping is lightly browned, about 45 minutes. Cool at room temperature 10 to 15 minutes before serving.

Nutrition Facts

514 calories; protein 5.2g; carbohydrates 55.7g; fat 31.9g; cholesterol 74.7mg; sodium 345.7mg. Full Nutrition
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