Aunt Franny's Sweet Potato Casserole

Anything my Aunt Franny cooked was spectacular. Her sweet potato casserole, was legendary. Now, it’s become a family favorite I’m serving for every major holiday in our house. Whenever I whip up one of her specialties, I’m reminded of that first cooking lesson she gave me in her California kitchen. I’ve made a few adjustments to her original recipe by adding a candied pecan crust and a little less bourbon. Yes, there is a small bite missing from my casserole. Some people just can’t wait for dinner! Bon appetit!

Sweet Potato Casserole Recipe

Ingredients:

  • 6-8 sweet potatoes (peeled, cooked & mashed)

  • 1 Tbsp butter

  • 1 egg, beaten

  • 1/2 -1 tsp nutmeg

  • 1/3 C maple syrup

  • 1/2 tsp salt

  • 1/2 C half & half (or almond milk)

  • 1 tsp lemon extract or vanilla

  • 1/4 C bourbon

Topping Ingredients:

  • 1 C. mini marshmallows (optional)

  • 1/2 C flour

  • 1/2 C brown sugar

  • 1/4 tsp kosher salt

  • nutmeg to taste (freshly grated if available)

  • 4 T butter, cut into cubes

  • 1/2 C pecan pieces

Directions:

  • Mix all ingredients with a hand mixer (except topping portion.)

  • Transfer into 9X13 lightly greased baking dish.

  • Top with mini marshmallows (optional)

  • Prepare remaining topping ingredients of flour, brown sugar, salt, nutmeg and butter by mixing with a pastry blender, or fork until coarse. Add pecan pieces and sprinkle all over casserole.

  • Cover with foil and bake at 375 for 15 min, uncover and continue baking for 20-25 more minutes.

More from Aunt Franny

I have so much more to share about Aunt Franny-our adventures together, recipes from her kitchen and stories she wrote about her childhood. Stay tuned!

FoodJanine ZabelrecipeComment