Prep 10 mins
Cook 45 mins
My mothers friend Jean made this once when I was 13. Even then I was asking for recipies. And so here it is.
- Mix first 5 ingredients in a large bowl and spread into a large baking dish.
- Mix together the topping ingredients and sprinkle on top.
- Bake for 1/2 hour to 45 min in 350 degree oven.
good but the recipe is a MESS! 1) is the butter for the topping ALSO supposed to be melted like the butter in the casserole itself? you don't say. 2) are the sweet potatoes supposed to be drained or did you forget to mention that? I assumed to drain the potatoes and I assumed to melt the butter and it came out fine- nothing spectacular, just a basic back of the box recipe. but neglecting those 2 details is important.
Great recipe! My family (9 of us) ate every bit of this casserole. My brother can't eat nuts, so I wanted a recipe without pecans. This recipe got rave reviews from every person, even the 2 picky kids who I had to encourage to eat just one bite. They even asked for more. I added just a little bit more brown sugar to the topping. We had it for Thanksgiving and the day after, my kids wanted me to make another one! This recipe is terrific and I will be making it from now on!
This is an excellent recipe. I used brown sugar instead of white and I used less-about 3/4 cup. I also added a tablespoon of cinnamon in the topping. The top became crusty and crunchy-a nice addition to the sweet potatoes. It was delicious.