Mrs. Sara’s Sweet Potato Casserole
When I began documenting my family recipes, the first place I looked, other than my Mama’s recipe box, was the “Shiloh Burnt Offering” cookbook. It was published by the Shiloh United Methodist Church of Dixiana, South Carolina in 1977.
Shiloh is my home church. It was the first place my parents took me after they brought me home from the hospital, and it was the church where I was raised.
Five generations of my family called Shiloh home and many of my family’s recipes are documented in their cookbooks.
This sweet potato casserole recipe submitted by our long time family friend and world class cake maker, Mrs. Sara, is a must on every Thanksgiving table but still delicious all year long.
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Yield: 8 Servings
Ingredients:
For Casserole:
4 sweet potatoes
1 cup sugar
2 eggs
½ cup milk
½ cup melted butter
1 tsp vanilla
For Topping:
1 cup Brown Sugar
⅓ cup self rising flour
⅓ cup melted butter
½ cup chopped nuts (I prefer pecans)
Instructions:
Preheat the oven to 350 degrees F.
Peel and chop four sweet potatoes into one inch cubes.
Bring water to a boil in a large pot.
Add sweet potatoes and simmer on medium high for 12-15 minutes.
While these are cooking make the topping. Mix all ingredients for the topping in a small mixing bowl until combined. Consistency will be crumbly if using chopped nuts. Set aside.
Next, pour the cooked potatoes into a strainer to drain and then pour them back into the pot.
Add all remaining ingredients to the pot (sugar, 2 eggs, milk, melted butter, and vanilla) and mix until combined and mashed into a thick mixture.
Grease a 9x13 inch casserole dish with cooking spray or butter.
Pour sweet potato mixture into the casserole dish.
Sprinkle the topping on top of casserole mixture.
Bake at 350 degrees for 30 minutes.
