Sweet Potato Casserole


  • 4 cups cooked, mashed sweet potatoes (or 30-oz. can sweet
  • potatoes, drained and mashed)
  • 6 Tbsp butter
  • 1 cup sugar
  • 2 eggs
  • 1 tsp G-Free vanilla extract
  • 1 12-oz. can evaporated milk

For Topping:

  • 1/4 cup butter, softened
  • 3/4 cup brown sugar, packed
  • 3/4 cup G-Free corn flakes, lightly crushed*
  • 1 cup chopped pecans*
  • 1/2 cup coconut*

*any of these last items can be optional


Mash potatoes with butter in a mixer. In a separate bowl, beat eggs, mix in sugar and vanilla. Add to mashed potatoes. Add milk and mix well. Mixture will be soupy. Pour into buttered 8 x 12 inch dish and bake 20 to 25 minutes in a preheated 375°F oven. (NOTE: you may refrigerate at this point and finish the casserole later. If you do so, remove from refrigerator for about an hour prior to final baking.)

Topping: cream butter and sugar together by hand. Add cornflakes, pecans, and coconut if desired. Sprinkle on top of potato mixture. Heat 25 to 30 minutes in a preheated 375°F oven.

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