Best 9 Moms Sweet Potato Casserole Recipes

MOM'S SWEET POTATO BAKE

Steps:

• Preheat oven to 325°. In a large bowl, beat the sweet potatoes, sugar, eggs, milk, butter, salt and vanilla until smooth. Transfer to a greased 2-qt. baking dish. , In a small bowl, combine the brown sugar, pecans and flour; cut in butter until crumbly. Sprinkle over sweet potato mixture. Bake, uncovered, until a thermometer reads 160°, 45-50 minutes.

MOM'S SWEET POTATO CASSEROLE

Steps:

• Preheat oven to 350°.
• Place a pot of water on the stove and bring the water to a boil.
• Peel and chop the potatoes into 1 inch cubes. Once the water is boiling put your potatoes in for 10 to 15 minutes or until the potatoes are soft.
• Place potatoes in a large bowl; add sugar, sweet and condensed milk, 3 tablespoons of melted butter, 1/2 teaspoon salt, and vanilla.
• Beat with a mixer at medium speed until smooth. Add eggs; beat well.
• Pour potato mixture into a 13 x 9 inch baking pan coated with cooking spray.
• To prepare topping, combine flour, brown sugar, and 1/8 teaspoon salt; stir with a whisk. Stir in 2 tablespoons melted butter.
• Sprinkle flour mixture evenly over potato mixture; arrange pecans evenly over top.
• Bake at 350° for 25 minutes or just until golden.
• Preheat broiler (remove casserole from oven).
• Broil casserole 45 seconds or until topping is bubbly. Let stand a little bit before serving.

MOM'S SWEET POTATO CASSEROLE

Steps:

• PREHEAT oven to 325°F Place sweet potatoes on microwaveable plate. Microwave on HIGH 8 minute Turn potatoes over; continue microwaving 9 to 10 minute or until very tender. Let stand 5 minute Cut potatoes in half lengthwise. Scoop pulp into large bowl; discard skins.
• ADD cream cheese, brown sugar, cinnamon and nutmeg to potato pulp. Mash with potato masher to desired consistency. Spoon into 9-inch square glass baking dish.
• MIX cereal and butter in medium bowl until well blended. Stir in marshmallows. Sprinkle evenly over potato mixture.
• BAKE 30 to 35 minute or until topping is golden brown and mixture is heated through.
• **Note**.
• Mashed potato mixture can be prepared ahead of time. Cover and refrigerate up to 2 days. When ready to serve, uncover, sprinkle with streusel topping and bake as directed.

MOM'S SWEET POTATO CASSEROLE

Steps:

• Cook 3-4 fresh sweet potatoes in plain water (chop potatoes into even pieces for faster cooking) when tender, drain and beat with mixer.
• Mix together first 8 ingredients and pour into greased casserole dish.
• Topping- Mix together remaining 4 ingredients, butter, flour, brown sugar and walnuts.And sprinkle on top of sweet potatoes.
• Cook at 350 for 25 minute.

MOM'S SWEET POTATOES RECIPE

Steps:

• Heat oven to 350 degrees.
• Boil sweet potatoes for about 20-30 minutes until fork tender. Let cool.
• Spray a 9 x 13 inch pan with non stick cooking spray.
• After the sweet potatoes are cool, slice into 1 inch spears. Lay half of them in the pan.
• Cut up 1 1/2 tablespoons of butter into small pieces and spread all over the sliced sweet potatoes.
• Then drizzle 1/8 cup of karo syrup over all of the sweet potatoes. Then sprinkle 1/4 cup of brown sugar over the top.
• Repeat layers - add more sweet potatoes, then top with the rest of the butter, karo syrup, and brown sugar.
• Cook in oven until heated through and butter is melted. About 30 minutes.
• Remove from oven and cover the top with marshmallows. Return to oven cook until marshmallows are golden brown.
• (This can also be made ahead of time and stored in the fridge. Cook until heated through and then add marshmallows.)

GRANDMA'S SWEET POTATO CASSEROLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 1 1/2-quart casserole dish.
• Mix mashed sweet potatoes, white sugar, milk, butter, eggs, vanilla extract, and salt together; transfer potato mixture to the prepared baking dish.
• Mix brown sugar and flour for topping together in a large bowl. Add pecans, coconut, and butter; mix until well combined. Sprinkle over the casserole.
• Bake in the preheated oven until topping is golden brown, about 25 minutes.

MOM'S SUPREME SWEET POTATO CASSEROLE

Steps:

• Cover and simmer potatoes, in syrup, for at least 1 hour. Drain.
• Whip potatoes and butter until fluffy. Add remaining ingredients and continue whipping until fluffy again. Pour into greased 1 quart casserole dish. Bake for 1 hour at 375°F. To assure the casserole is done insert a toothpick in the middle, and if it comes out clean it is ready.
• When the toothpick starts to come out clean, place the KRAFT marshmallows around the top of the casserole, and continue to bake-make sure not to let them burn, but it they are nice when crisp and light brown top. (If you do not want to use marshmallows, COOL WHIP whipped topping is also an option.) Remove, let cool, and serve warm--leftovers, when cold, are also delicious.

GRANDMA CAROL'S SOUTHERN SWEET POTATO CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Stir mashed sweet potatoes, white sugar, 1/2 cup butter, milk, eggs, cinnamon, and vanilla together in a large bowl until smooth; transfer to a casserole dish.
• Mix brown sugar, pecans, coconut, and 1/2 cup butter in a bowl; spread atop the filling.
• Bake casserole in preheated oven until topping is golden brown, about 30 minutes.

MOM'S SWEET POTATO CASSEROLE

Steps:

• Mix ingredients in large mixing bowl. Place in baking dish.
• Crumble topping over sweet potato mixture.
• Bake at 350°F for 30-45 minutes.