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11/18/11

Sweet potato pie casserole

This is so good.  I could eat the whole thing myself.
Use a 9" pie dish or an 8"x8" glass casserole.


Mix the following well, and put in the pie dish.
1  29 oz can sweet potatoes, drained of liquid and mashed well
1/2 cup sugar
1/4 cup melted margarine or butter (I use less)
1 tsp. cinnamon
1 egg
Topping: 
1 sleeve Ritz crackers, crushed
1/2 cup brown sugar
1 stick melted margarine or butter (I use 3/4)
1/2 cup chopped walnuts
Mix the topping ingredients well - I use my hands.
Spread over top of pie - try not to taste because if you're like me, there won't be enough left for the pie.
Bake for 30 minutes at 325-350.
Can also be made beforehand, kept in fridge for a day or two, and reheats well.  Bake a little longer if put in oven cold.

4 comments:

Sweet Sue said...

Have made this recipe many times, it's officially my favorite sweet tater casserole ~ very flavorful, quick and pantry friendly ~ fabulous! Thx Marly...

Tina McFadden said...

Marly, can you use fresh cooked and mashed sweet potatoes instead of canned or will it not work properly? Tina

Marie Phelps said...

If made beforehand, do you cook it first and then reheat, or just put together and then bake when ready to use? Wondering because there is an egg in it. Thank you, Marie

marly said...

Marie, you can do either. It reheats well and also can be assembled a day ahead and kept in the fridge. You can get the topping ready but add the butter and spread over the dish before baking since the crackers may get soft in the fridge. Sorry I couldn't email but you are no-reply.