Chris' Recipes

Bon Appetite!

Sweet Potato Casserole

Written By: Chris - Dec• 10•13

It’s the Holidays and I wasn’t really thinking “light” when I prepared this dish.  Though the sweet potato is nutritious (high in vitamins A and C) and very tasty, not too many in my bunch care for them too much.  But I like them and I particularly think they need to be on my Thanksgiving menu.  I enjoy the sweet contrast along side of my green olives, pickles and salty gravy over mashed potatoes…  These little gems are traditionally a dish of pureed, sugary-sweet potatoes topped with a generous layer of mini marshmallows (in other words, an opportunity to eat dessert for dinner, so I don’t understand why my gang isn’t crazy for them too.)  I thought if I changed them up by adding a buttery cracker top, it might elevate this years sweet potatoes to a new level.  Well, some ate them and some didn’t – but these are GOOD!  Next time, I’ll be adding toasted pecans.



1/4 Cup Butter, melted 
1/2 Cup Brown Sugar
2 Tablespoons Cream
2 Eggs, slightly beaten
Salt, pinch
1 teaspoon Cinnamon
1 Lg. Can Sweet Potatoes, drained

3/4 Package of Muliti-Grain Butter Crackers, crushed
1/2 Cup Brown Sugar
1/4 Cup Butter, melted

In a large bowl, combine the first six ingredients using a hand mixer until blended.


Blend with canned, drained sweet potatoes and transfer to a greased 8-in. square baking dish.

IMG_2335 IMG_2337 IMG_2339

Combine the topping ingredients by melting the butter and brown sugar.  Add the crushed crackers and sprinkle over sweet potato mixture.  Bake, uncovered, at 350° for 30 minutes.






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