Gayle's Sweet Potato Casserole

Sides | Baking, Batch Cooking, Entertaining, Holiday, Kid Friendly | Vegetables

SERVES 12 - START TO FINISH: 15 minutes prep, 45 minutes baking time
Recipe Scoop Gayle's Sweet Potato Casserole

Cooking Notes

*Notes: 4 medium sweet potatoes, about 2 -3 pounds, yield about 4 cups mashed potatoes. A little more or less will not affect the delicious outcome of this casserole. Wash and dry the potatoes and prick several times with a sharp tipped knife or fork. Bake the sweet potatoes on a foil-lined tray for 1 hour at 400 degrees. Cool to handling temperature to proceed with recipe or refrigerate (peeled or unpeeled) for up to 3 days before proceeding with preparing casserole. Baked and peeled sweet potatoes may also be frozen for up to a month ahead. Thaw in the refrigerator before beginning casserole. Pre-baked or pre-frozen potatoes must be at room temperature (or slightly warmed in the microwave) before butter and egg will mix smoothly in the casserole.
The casserole (without the topping) can be pre-made and held in the refrigerator for up to 24 hours before baking. Allow the casserole to adjust somewhat (about 30 minutes) to room temperature before topping and baking. To re-warm large quantities of the casserole, warm slightly in the microwave and finish in a 325 degree oven for a crisper topping.

Gayle's Sweet Potato Casserole

4 cups baked sweet potatoes, peeled and mashed *
1 stick (1/2 cup) butter, softened
1/2 cup granulated sugar
1/4 cup light brown sugar, packed
1/4 cup evaporated milk
2 large eggs

2 cups corn flakes, crushed (for 1 cup crumbs)
1/2 cup light brown sugar, packed
1 stick (1/2 cup) butter, melted
1/4 cup finely chopped pecans

1. Preheat oven to 375 degrees. Spray a shallow 2-quart casserole dish with non-stick cooking oil spray and set aside.
2. In a large bowl of an electric mixer (or using a hand mixer) blend well all of the ingredients of the casserole until well-mixed. Spread into prepared casserole dish. In medium bowl, mix together the topping ingredients and sprinkle over the top of the sweet potato mixture. Bake for 45 minutes or until golden on the edges and topping is crispy. (At 30 minutes, check to make sure the topping is not over-browning. Some ovens prove too hot for the delicate topping. If the topping is beginning to get too dark, cover with foil and continue to bake for the remaining 15 minutes, uncovering only in the last few minutes of baking to insure a crisp topping.)

Gayle's Sweet Potato Casserole

A plain baked sweet potato, with just a touch of butter is enough to have me singing the veggie’s praises. (And I always throw a few extras in the oven when I prepping for this casserole so I can do just that.) But these baked beauties stirred into Gayle’s Sweet Potato Casserole is enough to make me belt out the Halleluiah Chorus! Seriously folks, you haven’t tasted perfection in a casserole form until you’ve sampled this one. To my knowledge, in the 40 plus years I’ve been eating this casserole, there has never been a soul that tastes this classic holiday dish and doesn’t practically swoon.
Now before you faint at the calorie count, know this is a no-calories-saved-old-fashioned-Southern-recipe. And Paula Dean would definitely be proud at the amount of butter and sugar that goes into Mom’s super side-dish. Some in my family even save it for dessert, it’s that rich. Leftovers, if you’re lucky enough, are wonderful as well. See the recipe notes for the do-ahead hints. Thanks go to my mom, Gayle Brady, for this classic holiday dish.

Gayle's Sweet Potato Casserole

Approximate Values Per Serving: 332 calories (50 % from fat), 18.5 g fat (10 g saturated), 74 mg cholesterol, 4 g protein, 45 g carbohydrates, 3 g dietary fiber, 82 mg sodium

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