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Lauren McBride

Food•LIFESTYLE

The Best Damn Sweet Potato Casserole

November 19, 2017

Life and style blogger Lauren McBride shares her Best Damn Sweet Potato Casserole which is a staple at her Thanksgiving table every year.

Alright my friends, I mentioned to you that I have a recipe for the BEST damn sweet potato casserole you’ll ever eat and you asked me to share it with you before Thanksgiving! Full disclosure: this is NOT my recipe. I actually don’t know the original author of it, as a friend wrote it down for me in my wedding cookbook (my bridesmaids had all our friends and family write down their favorite recipes for us!). It’s a recipe she’s made for awhile now, and passed it down to me..and now it’s our FAVORITE part of our Thanksgiving meal!

The Best Damn Sweet Potato Casserole
2017-11-19 12:46:10
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Prep Time
30 min
Total Time
2 hr
Prep Time
30 min
Total Time
2 hr
CASSEROLE INGREDIENTS
  1. 1 1/2 cup white sugar (I buy organic)
  2. 1 tsp. vanilla extract
  3. 6 TBSP melted unsalted butter
  4. 1/3 cup milk (any milk will do, I've used dairy-free)
  5. 2 eggs, beaten
  6. 3-4 sweet potatoes (peeled, then cooked or baked)
TOPPING INGREDIENTS
  1. 1/3 cup brown sugar
  2. 1/3 cup flour
  3. 1/2 cup coconut shavings/flakes
  4. 1 cup chopped pecans (I chop them in a food processor)
  5. 7 TBSP melted butter
Instructions
  1. Boil (or bake) sweet potatoes until they feel soft when poked with a fork.
  2. Mix all casserole ingredients together in a blender (or food processor) and pour into a 9x13 casserole dish.
  3. Mix topping ingredients together until mixture becomes crumbly, then spread over sweet potato mixture.
  4. Bake at 350F for 35-45 minutes, uncovered (until topping is golden brown. I start at 35 and go up from there).
By Lauren McBride
Lauren McBride https://laurenmcbrideblog.com/

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Comments

  1. Katie says

    November 19, 2017 at 5:36 pm

    Hi Lauren! Have you ever made this ahead of time?

    Reply
    • Lauren McBride says

      December 7, 2017 at 11:33 am

      Only the morning of!

      Reply
      • Jodi says

        November 19, 2018 at 3:57 pm

        So just before you serve? Do you think it would warm up well if the day before it was made and then reheat whole thing?

        Reply
        • Lauren McBride says

          November 19, 2018 at 4:57 pm

          Hi! You can totally make it the night before and stick it in the fridge, I just wouldn’t add the topping until before you cook it!

          Reply
  2. marie winiarczyk says

    November 20, 2017 at 2:24 pm

    Can you make this the day before? How many does I️t serve?

    Reply
  3. Chelsey says

    November 19, 2018 at 1:56 pm

    Hi! How many people does this serve?

    Reply
    • Lauren McBride says

      November 19, 2018 at 4:57 pm

      Hi! I would say 8-10 small servings.

      Reply
  4. Christal K says

    November 19, 2018 at 6:15 pm

    I have made this almost exact recipe before but use orange juice instead of milk! Makes it nice and fluffy with a hint of citrus.

    Reply
  5. Brooke says

    November 20, 2018 at 1:39 am

    I’m so use to marshmallows on my casserole. Do you think adding them to just the edges a bit would he a good addition or no?

    Reply
  6. Karen says

    November 21, 2018 at 4:57 pm

    How do you bake the sweet potatoes?

    Reply
    • Lauren McBride says

      November 24, 2019 at 9:59 pm

      I boil them!

      Reply
  7. Mickey says

    November 22, 2018 at 9:50 pm

    Any reason white sweet potatoes won’t work for this recipe?

    Reply
    • Lauren McBride says

      November 24, 2019 at 9:59 pm

      Not that I know of!

      Reply
  8. Shannon says

    April 8, 2019 at 6:50 pm

    Have you ever tried to make this dairy free with vegan butter or coconut oil?

    Reply
    • Lauren McBride says

      November 24, 2019 at 9:58 pm

      Vegan butter, yes! Works great.

      Reply
  9. Michelle says

    November 24, 2019 at 7:59 am

    Have you ever done gluten free flour or just omitted it?

    Reply
    • Lauren McBride says

      November 24, 2019 at 9:57 pm

      I’ve used almond flour and it’s great!

      Reply
  10. Natalie says

    November 25, 2019 at 10:56 am

    Made this last year and about to double up the recipe for this Thanksgiving…this is 100% is THE BEST EVER!!! Thanks Lauren!

    Reply
  11. Linda Torres says

    November 12, 2020 at 10:54 pm

    Have you ever tried this with Swerve instead of white sugar?

    Reply
  12. Carolyn says

    November 13, 2020 at 10:09 am

    I have seen many recipes close to this. I make a almost identical recipe except for the sugar. I find if you bake your potatoes the sweeten up quite a bit. Cinnamon is also added in potatoes or in top mixture. Recipe also only calls for brown sugar on top of potatoes. I have seen liquid vary from milk to OJ. Which ever way sweet potato casserole with this type of crunchy topping is delicious.

    Reply
  13. Ashley says

    November 18, 2020 at 3:58 pm

    Sweetened or unsweetened coconut flakes?

    Reply
  14. Nahla says

    November 26, 2020 at 9:54 am

    Hi Lauren!

    Should this be served warm? Debating on baking w the topping now (10am) or just wait til the feast at like 7pm? Thanks!

    Reply

Trackbacks

  1. 24 Weeks | Portraits by AnnaPortraits by Anna says:
    January 4, 2019 at 1:08 am

    […] I’ll give my mom all the credit since I was doing it her way. I did mix things up a bit with this recipe for Sweet Potato Casserole. Y’all, I know this is a pregnancy update – but you […]

    Reply
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