My grandmother, Juanita always loved eating sweet potatoes. She usually would just cook them in season by baking them, or boiling them. When at work she would even cook them in the microwave with some butter and sugar. However, on special occasions my mother or aunt would make her a sweet potato casserole aka sweet potato souffle. She absolutely adored it.
Sweet Potato Casserole/Sweet Potato Souffle Recipe
- 3 cups of mashed sweet potatoes
- 1 cup of sugar
- 1 stick of butter
- 1/2 of milk
- 1/2 teaspoon of salt
- 2 eggs, beaten
- 1 teaspoon of vanilla extract
- Preheat the oven at 350 degrees F.
- Mix all of the ingredients and place into a buttered casserole dish.
- Prepare the topping.
- 1 cup of brown sugar
- 1/2 cup of self rising flour
- 1 cup of pecans or nuts of choice (optional)
- 1/3 cup of butter, softened
Combine the ingredients and sprinkle over the top of the sweet potato casserole. Bake for 30 to 35 minutes. Try to avoid over baking. It will make the top too crunch and it will have a charred flavor.
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