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Sweet Potato Casserole

February 26th, 2011 at 10:03 pm

Sweet potatoes have suddenly become a wonder food. If you've noticed in the news, the media is touting all the good stuff they have in them for one's health. I like them, but my husband claimed he didn't.

A couple of months ago he said he'd try one if I baked it. I did, he did, and he discovered he kind of liked it. We've had them baked a few times since and he comments that he missed out on something all these years.

I've been looking for a sweet potato casserole recipe that would be easy to make ahead and then bake off. The only problem I've encountered is so many of them have so much sugar in them. I like sweet stuff as much as the next person, but one recipe had a cup of brown sugar AND a cup of white sugar. Why even eat the potato -- just make candy and be done with it?

Anyway, I took a few recipes and came up with my own. I fixed it today and it isn't bad. I know most recipes either have pecans or coconut and we don't like either, so I left them off the top, but you like them, by all means, go for it.

Sweet potato casserole

5-6 small sweet potatoes or 2-3 large ones, peeled, cubed, and boiled until soft.
1 can of evaportated milk
1/2 cup of brown sugar
1 T of nutmeg
2 eggs, beaten
Coconut or pecans for topping -- optional

Drain the cooked sweet potatoes. Mash with the evaported milk and add the brown sugar and nutmeg. Once this mixture has cooled a bit, add the beaten eggs and mix thoroughly. Put in a greased baking dish. Bake at 350 for 35 minutes covered or until thoroughly cooked through. The time will depend on how deep your baking dish is -- less time if it is long and less deep, and more if it is deeper.

I like trying new things, but so many of the recipes anymore seem to have too much salt or too much sugar. I hope to eat stuff that is somewhat healthy for me.

5 Responses to “Sweet Potato Casserole”

  1. Looking Forward Says:

    I love baked sweet potato with a little butter. I'm with you sweet potatos are already pretty sweet tasting why add so much sugar.
    I suppose yams would work with this recipe too.

  2. LuckyRobin Says:

    I use this recipe:
    Text is and Link is, but sub out the potatoes for leftover sweet potatoes that I put through a ricer, and I just hand shred the leftover roast beef and put the carrot through the salad shooter (unless I have some cooked and then I'll stick them through the ricer, too. I've used regular onions instead of scallions with no discernable difference as well. I also don't use Mrs. Dash, but whatever seasoning blend I'm in the mood for (either Italian or Herbs de Provence) or sometimes nothing at all because I forget.

  3. MonkeyMama Says:

    Sounds yum!

  4. rob62521 Says:

    Thanks for the recipe...sounds Delish!

  5. CB in the City Says:

    I've always loved sweet potatoes, and it surprises me how many people say they don't. My favorite way to eat them is to have them baked, like a regular potato, in the skin -- no sugar needed. They also make great fries, though that probably is not as healthy. I've only had sweet potato fries in restaurants, so I'm sure they are deep fried -- but they are good!

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