Sweet Potato Casserole - Peanut Allergy Information

Sweet Potato Casserole

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Sweet Potato Casserole.jpg
  • 6Servings


  • 4 large (or 6 medium) sweet potatoes
  • 4 tablespoons butter
  • 3/4 cup sugar
  • 1/4 teaspoon cinnamon
  • 1 teaspoon vanilla
  • 1/3 cup heavy cream
  • 1 cup brown sugar
  • 1/3 cup flour
  • 4 tablespoons butter, softened
  • 1/2 cup quick oats


  1. Preheat oven to 350 degrees.
  2. Peel and cube sweet potatoes. Place in medium pot and fill with water to cover sweet potatoes. Bring to a boil, covered, and cook until soft - about 20 minutes.
  3. While sweet potatoes are cooking, in a small bowl, combine brown sugar, flour, and butter. Combine with fork until crumbly. Add oatmeal. Stir to combine.
  4. When potatoes are finished, drain and place in a large mixing bowl. Beat sweet potatoes, butter, sugar, cinnamon, and vanilla until thoroughly combined. Add heavy cream. Beat until smooth.
  5. Pour sweet potato mixture into a lightly greased pie plate or medium baking dish. Top with brown sugar topping.
  6. Bake, uncovered, at 350 degrees for 30 minutes, or until top is golden brown.

Recipe from Short Stop Blog.