Go Back
–+ servings
A round dish of crumb-topped Sweet Potato casserole with a wooden spoon, next to a blue gravy boat on a wood table.
Print

Aunt Pat's Sweet Potato Casserole

Delicious, sweet, crunchy topped sweet potato dish that is to die for. Make it for your special occasion!
Course Side Dish
Cuisine American
Keyword holiday meals, sweet potato casserole with oatmeal topping, thanksgiving side dish
Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours
Servings 8
Calories 580kcal
Author Christina Kamp

Ingredients

  • 4 cups sweet potatoes mashed
  • 1/2 cup raw sugar
  • 1/2 cup butter melted
  • pinch salt
  • 2 eggs beaten
  • 1/3 cup bourbon optional
  • 1/2 cup whipping cream
  • 1/3 cup butter melted
  • 1 cup raw sugar
  • 1/2 cup flour
  • 1 cup pecans Chopped. I am allergic to tree nuts, so I replace this with old fashioned rolled oats

Instructions

  • Roast and mash sweet potatoes. (I dump them into my kitchen aid and mix them up good)
  • Mix 1/2 c. raw sugar, 1/2 c. melted butter, salt, eggs, bourbon and whipping cream together with sweet potatoes.
  • Put into a 9 x 13 baking dish.
  • Mix rest of ingredients and sprinkle over top of potato mixture.
  • Bake at 350 for 25 minutes.

Notes

Adapted from Pat and LD Barney

Nutrition

Calories: 580kcal | Carbohydrates: 59g | Protein: 5g | Fat: 35g | Saturated Fat: 17g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 109mg | Sodium: 210mg | Potassium: 329mg | Fiber: 3g | Sugar: 41g | Vitamin A: 10310IU | Vitamin C: 2mg | Calcium: 56mg | Iron: 1mg