Sweet Potato Casserole

This is my grandma’s sweet potato casserole. I’ve been eating it for as long as I can remember. It is by far, the best sweet potato dish I’ve ever eaten… and I recognize it’s hard to be objective about grandma’s recipes – but for real, this is great!

I made this a couple of years ago for my Thanksgiving lunch at work and some of the ladies in my office adopted this as their go-to sweet potato recipe. And so now that I can’t make it (with my son’s tree nut allergy), I’m happy that they’ve got this recipe down and I can continue to enjoy one of my favorites.

Sweet Potato Casserole

Sweet Potatoes
3 cups canned sweet potatoes
1/2 cup brown sugar
1/2 cup white sugar
2 eggs
1/2 cup melted butter
1 tsp vanilla

Topping
1 cup brown sugar
1/3 cup self-rising flour
1/2 cup melted butter
1 cup pecans (chopped)
1 cup coconut

1.) Mash together all ingredients for the sweet potatoes and place in a casserole dish.
2.) Combine topping ingredients with a fork.  Place evenly on top of sweet potatoes.
3.) Bake at 350 degrees for 40 to 45 minutes.

If you’re using fresh sweet potatoes, you may need to add a little more sugar to the sweet potato mixture. You can either bake or boil them. If boiling, peel, cube and then boil until fork-tender. If you bake, bake with skins on then scoop sweet potatoes out of skins.