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Sweet Potato Casserole by Brandon Little

by Team Tamron




  • 6-8 sweet potatoes (Depending on pan size)
  • 2 sticks of butter
  • Brown sugar
  • White sugar
  • Vanilla extract
  • Pinch of salt
  • Milk
  • Pinch of Nutmeg
  • Cinnamon


  1. Preheat oven to 350°
  2. After you boil potatoes run under cold water to handle. Peel off skin and place on baking dish
  3. Cut up about half a stick of butter and place in pan equally.
  4. Add about half a cup of milk or less
  5. Blend
  6. Add cinnamon about 1 Tb spoon, brown sugar about half a cup, white sugar about 1/3 cup, nutmeg about 1/2 tsp or less, Pinch of salt, vanilla extract about 1 Tb spoon and mix well

NOTE: If not sweet enough add more brown sugar and small amounts of white sugar.

For the Crust:

  1. Melt about 1 stick of butter in a sauce pan in Med/Med low heat
  2. Add 1 to 2 cups of brown sugar or more depending on size of pan. Once the brown sugar is melted be careful not to burn. Mix. Pour on top
  3. Spread evenly. Cook for about 20-25 mins or until casserole bubbles on the sides. Crust should be bubbling too. Then turn on broiler on low to cook crust well.
  4. WATCH CAREFULLY should only cook a few mins.
  5. Let rest for about 5-10 so crust can settle

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