Sweet Potato Casserole

Jerry Bryant playing the trumpet

From the kitchen of Jerry Bryant

"Growing up in Alabama I was surrounded by great cooks. I have many fond memories of my mother and grandmother cooking a plentiful variety of flavors. On any given day we could have a bounty of fresh okra, squash, beans, tomatoes (often fried), watermelon, cantaloupe, fried chicken, BBQ, biscuits, and every casserole you can think of." –Jerry


  • 2 eggs
  • 1/2 cup of sugar
  • 1/2 cup of white Karo syrup
  • 3/4 cup of butter, softened
  • 1 teaspoon of vanilla
  • 3 cups of cooked mashed sweet potatoes


  • 1/2 cup of brown sugar
  • 1/3 cup of flour
  • 2 table spoons of butter, softened
  • 1 cup of chopped pecans

Mix the eggs, sugar, syrup, butter, vanilla, and mashed potatoes. Spoon the mixture into a greased 2-quart casserole. Mix the ingredients for the topping and sprinkle over the sweet potatoes. Bake at 350° for 45 minutes.

Stay Up to Date: Sign up for email updates from the Princeton Symphony Orchestra and its flagship summer program the Princeton Festival.