I love sweet potatoes in all forms and we eat them year round in our house. But come the holidays, I like to indulge in the classic sweet potato casserole. This recipe is from my Grammy and to this day I get asked by family members for it. Basically it’s the same as a classic sweet potato casserole but instead of the marshmallows on top, it has dollops of a brown sugar mixture and then sliced almonds. Very tasty and the little bit of crunch from the almonds just makes this dish.
Sweet Potato Casserole
Sliced almonds and a brown sugar topping make this dish the perfect addition to your holiday meal
- 3 medium yams
- 1/2 cup melted butter
- 2/3 cup white sugar
- 4 eggs
- 4 tbsp melted butter
- 1/3 cup brown sugar
- Sliced almonds
In a large pot, boil yams until fork tender all the way through. About 20-30 minutes. Remove and peel while still warm.
Preheat oven to 350 degrees. Spray casserole dish with cooking spray and set aside.
In a large mixing bowl, beat yams, white sugar and melted butter until there are no more lumps. Add eggs one at a time, mixing thoroughly after each egg.
Put mixture in the prepared casserole dish.
In a small bowl, mix together the melted butter and brown sugar and then drop dollops on the top of the sweet potato mixture. Top entire casserole with desired amount of almonds.
Bake for 1 hour 15 minutes. Allow to cool and set for at least 20 minutes before serving.