Betty Lou’s Sweet Potato Casserole

13 Dec

I first had this casserole at one of my husband’s family gatherings. His great aunt, Betty Lou made it. I loved it, and had to get the recipe! I have made this for the last 2 years at Thanksgiving, and everyone loves it. The sweet potatoes are sweetened up even more with Splenda, and they are topped with a delicious sweet crumb topping. It is easy to make. I have used canned sweet potatoes in this recipe, but I prefer to bake the sweet potatoes. If you bake them, let them cool for just a few minutes. The potato peel is really easy to remove. Hope you enjoy it as much as we do 🙂

Betty Lou’s Sweet Potato Casserole
Source: original source unknown

3 cups cooked sweet potatoes
1 cup Splenda
1/2 cup butter
2 beaten eggs
1 tsp vanilla
1/3 cup milk


3/4 cup brown sugar
3/4 cup chopped pecans
3/4 cup flour
1/3 cup butter

Mix all ingredients (except topping) with an electric mixer until smooth. Grease a 9×13 inch pan. Spread mixture evenly into pan. Mix topping ingredients together. Spread evenly over sweet potato mixture. Bake at 350 degrees for 25 minutes.

sweet potato casserole

2 Responses to “Betty Lou’s Sweet Potato Casserole”

  1. Amy Ball December 27, 2013 at 2:57 AM #

    yum! this sounds great. i hate marshmallow topping.

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