his recipe has always been a family favorite. That is why I jumped at the opportunity to share it after my Feed the Band interview with Haley May Campbell. Some of her favorite memories as a child revolved around a sweet potato casserole. We don’t do marshmallows, but a sweet candy top of pecans and coconut. The crunchy top compliments the warm soft filling of the sweet potatoes. I have no doubt that your family will fall in love with our take of sweet potato casserole. You can check out our interview with Haley Mae Campbell by clicking here. You can also check out all of the artist we have on Feed the Band by clicking here.
Sweet Potato Casserole
Servings: 10
Ingredients
The Filling
- 3 cups mashed sweet potatoes {yams} canned
- 1 cup sugar
- 1/3 cup butter room temp
- 2 eggs
- 1 tsp vanilla
Topping
- 1 cup coconut
- 1 cup pecans chopped
- 1 cup brown sugar
- 1/3 cup flour
- 1/3 cup butter melted
Instructions
The Filling
- Preheat oven to 350 degrees
- Drain the can of sweet potatoes and add to a medium size bowl. Use a hand mixer to mash.
- Add the remaining ingredient and blend into the mashed sweet potatoes using the mixer.
- We normally use a greased 13x9 pan. However, for a decorative approach we used 8 oz jelly jars. So prepare either one.
- Add the filling evenly to the pan or jars.
Topping
- In a bowl combine all the ingredients.
- Add an even layer to the potato mixture.
- Add to the oven and bake for 20 minutes. The top should be a nice golden brown when baked.
