Sweet Potato Casserole Recipe
This sweet potato casserole recipe layers sliced sweet potatoes, butter, and brown sugar for a fantastic Thanksgiving side dish.
Servings 8 servings
- 6 medium sweet potatoes
- 1 stick butter cut into 16 1/2 tablespoon slices
- 3/4 cup brown sugar divided
Place sweet potatoes in stock pot and fill with enough water to cover.
Heat to boiling and cook for 20 - 40 minutes (test with a fork). You want them to be done, but not mushy.
Drain the sweet potatoes and allow to cool.
Peel sweet potatoes, being careful to leave as much flesh as possible, and slice in 1 inch slices.
Cover the bottom of a 2 quart baking dish with one layer of sweet potatoes.
Place 5 slices of butter over the sweet potatoes.
Sprinkle 1/4 cup of brown sugar over the butter.
Repeat the layers twice more with the remaining ingredients, ending with the brown sugar.
Bake in preheated oven at 375 degrees for 40 minutes.
Calories: 263kcal | Carbohydrates: 39g | Protein: 1g | Fat: 11g | Saturated Fat: 7g | Cholesterol: 30mg | Sodium: 160mg | Potassium: 356mg | Fiber: 2g | Sugar: 24g | Vitamin A: 14185IU | Vitamin C: 2.3mg | Calcium: 50mg | Iron: 0.7mg