Sweet Potato Casserole

From: Chef #359327

On Sep 2, 2009

This is a twist on a classic southern family recipe...we have been making this for years! The only difference is we slice the cooked sweet potato and layer it with little slabs of butter and brown sugar/pecans and do about 4 layers to fill the casserole dish - then bake for 15 minutes before you serve, plus another 5 with the marshmallows on top! mmm mmm mmm! The dish holds together better that way, and is less soupy. Nevertheless, an awesome classic!

From: Chef #1203353

On Apr 19, 2009

Was looking for a recipe to make for Easter dinner last week and I came across this one. AWESOME! It was the best Sweet Potato Casserole that I have EVER had, and I have had a many!!! Did not very from the recipe at all and it turned out GREAT! Nothing was left!!! Thanks for sharing such a FaBuLoUs ReCiPe!!!

From: Judikins

On Apr 9, 2007

I doubled this recipe yesterday for Easter dinner at a friend's home for 12. I reduced the sugar in half since it tasted plenty sweet to me. I only made half again the recipe for the topping and that was more than adequate. I used butter instead of margarine and put it in a 9x13 inch pyrex dish. There wasn't a smidgen remaining and everyone asked for the recipe (even a bachelor). I will definitely make this again. BTW make certain your potatoes are WELL mashed before mixing in the other ingredients; then wisk them separately before adding them to the mashed potatoes. For anyone who might be interested, 6 cups of mashed potatoes resulted from 4.5 lbs. raw potatoes. This was asked at the dinner party.

From: Audrey M

On Jan 6, 2003

This has been a family favorite in my house for years. My husband's grandmother passed on this recipe. The only change in my recipe is 1 teaspoon of cinnamon in the topping.