Sweet Potato Casserole

**Everyone has their own preference but this is the BEST SPC I have ever had, and it’s thanks to my dear friend, Sheri’s mom. She shared her recipe with me many years ago and it’s still the one I use every thanksgiving when I make my casserole for my family’s thanksgiving meal.

1/3 C mashed Sweet Potato (I use 4 whole sweet potatoes – more than 1/3 C – just makes it not quite as sweet, but still savory!)

1/3 C sugar (I used 1/4 C and it’s still plenty sweet and very delicious)

1/2 stick butter (I use vegan butter)

1/2 C milk (I use unsweet vanilla almond milk)

2 eggs

1 tsp salt

1 tsp vanilla

Mix all ingredients together , pour into greased baking dish and cover with the topping (receipe below)


1 C brown sugar (I use 1/2 C of coconut sugar and it still tastes delicious)

1/3 C flour (I use almond flour)

1/3 C chopped pecans

1/3 stick butter (again, I use vegan butter)

1 C coconut (I omit)

Bake at 350 for 30 mins or until bubbly on top