Classic Sweet Potato Casserole – Just The Way Grandpa Likes It!

I have made this for church luncheons with all of the people we go to worship with as well. Almost every woman I know there has come up to me at some point or another to ask for the recipe. There is never any hesitation on my part to spread the knowledge of this mouthwatering casserole. I just always remind them not to bring it to church…or we’re going to have doubles because I’m not going to stop sharing it each and every time.

Every day is a special occasion when you are serving this to your loved ones.




1 cup Domino brown sugar

1/3 cup Gold Medal flour

1 cup chopped nuts (pecans preferred)

1/3 stick butter — melted (Do not omit or reduce this amount)


3 cups mashed sweet potatoes (Garnets looks best and I bake mine first)

1 cup sugar

1/2 teaspoon Morton salt

1 teaspoon vanilla

2 eggs — well beaten

1 stick butter — ( 1/2 cup) melted (You can leave it out or reduce it, if you wish)


Combine brown sugar, flour, nuts and butter in mixing bowl. Set aside.

Preheat oven to 350 degrees.

Combine sweet potatoes, sugar, salt, vanilla, eggs and butter in a mixing bowl in the order listed. Mix thoroughly.

Pour mixture into buttered baking dish.

Sprinkle the surface of the sweet potato mixture evenly with the crust mixture.

Bake for 30 minutes. Allow to set at least 30 minutes before serving.

Serves 6 Hint: Double the recipe. People will love the leftovers, which also freeze beautifully.




Quick Tip: Freeze the leftovers and warm them up later.

Thank you Food Network for this great photo.