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Sweet Potato Casserole

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MAGGIE

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This sweet potato casserole is a treasured family recipe passed down from my grandmother in Mississippi, who believed a splash of bourbon could elevate any dish—and she wasn’t wrong. This casserole strikes the perfect balance between sweet and savory-a rich, buttery filling and a crispy topping. Although the bourbon is optional, it adds a depth of flavor that vanilla just can’t pull off. Doubling the topping ensures every bite has that irresistible crunch we all love. This dish is a Thanksgiving staple in our fam. And don’t worry—my grandmother would approve of a little extra bourbon on the side for the chef!

Ingredients

For the Sweet Potato Filling:

  • 4 large sweet potatoes
  • ½ cup sugar
  • 1 cup butter, melted (to blend more easily)
  • 1 teaspoon vanilla or bourbon (bourbon preferred)
  • 1 cup milk

For the Topping:

  • ⅓ cup melted butter
  • 1 cup light brown sugar
  • 1 cup flour
  • 1 cup shredded coconut (pecans optional, but I skip them)
  • Optional: Double the topping for extra crunch.

Instructions

Prepare the Sweet Potatoes:

  1. Boil the sweet potatoes until tender. Let cool slightly, then peel and mash.

Make the Filling:

  1. In a large bowl, combine the mashed sweet potatoes with sugar, melted butter, vanilla (or bourbon), and milk. Mix until smooth.
  2. Spread the sweet potato mixture evenly into a greased casserole dish.

Prepare the Topping:

  1. In a separate bowl, combine the melted butter, light brown sugar, flour, and shredded coconut. Stir until well blended.

Assemble the Casserole:

  1. Sprinkle the topping evenly over the sweet potato mixture. For an extra crunchy layer, double the topping ingredients.

Bake:

  1. Preheat your oven to 350°F.
  2. Bake the casserole for 25 minutes, or until the topping is golden brown and crisp.

Sweet Potato Casserole

servings: 10 people
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Ingredients
For the Sweet Potato Filling:
  • 4 large sweet potatoes
  • ½ cup sugar
  • 1 cup butter melted (to blend more easily)
  • 1 teaspoon vanilla or bourbon bourbon preferred
  • 1 cup milk
For the Topping:
  • cup melted butter
  • 1 cup light brown sugar
  • 1 cup flour
  • 1 cup shredded coconut pecans optional, but I skip them
  • Optional: Double the topping for extra crunch.
Instructions
Prepare the Sweet Potatoes:
  • Boil the sweet potatoes until tender. Let cool slightly, then peel and mash.
Make the Filling:
  • In a large bowl, combine the mashed sweet potatoes with sugar, melted butter, vanilla (or bourbon), and milk. Mix until smooth.
  • Spread the sweet potato mixture evenly into a greased casserole dish.
Prepare the Topping:
  • In a separate bowl, combine the melted butter, light brown sugar, flour, and shredded coconut. Stir until well blended.
Assemble the Casserole:
  • Sprinkle the topping evenly over the sweet potato mixture. For an extra crunchy layer, double the topping ingredients.
Bake:
  • Preheat your oven to 350°F.
  • Bake the casserole for 25 minutes, or until the topping is golden brown and crisp.

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