It’s that time of year when we start craving those Thanksgiving comfort foods. If you need to make a big batch of sweet potatoes for your church supper, this is how we do it. You can add pecans in the topping if you’re not worried about nut allergies in your crowd. Here’s a previous blog post for Sweet Potatoes for 6 servings and for 300 servings: Sweet Potatoes Below is the recipe for 400 servings as requested by a reader today.
Sweet Potato Casserole 400 servings
16 half size disposable pans, ½ cup per serving, approx 25 servings per pan
175 cups mashed sweet potatoes (160# sweet potatoes, baked)
18 ¾ cups brown sugar
100 eggs lightly beaten (8 dozen plus 4)
20 TBSP vanilla
16 cups whole milk (or more if needed)
6 ¼ # melted butter
Divide total above into 5 batches to combine in mixer. Beat until smooth.
35 cups sweet potatoes
3 ¾ cups brown sugar
20 eggs, lightly beaten
4 TBSP vanilla
3 ¼ cups whole milk
1 ¼ # melted butter
Pour into a buttered pans. Bake at 325 for 45 min or until hot. Mix topping ingredients together and sprinkle over top. Bake an additional 30 minutes to brown.
Topping ingredients for all 16 pans: (Add after 45 min of cooking so top doesn’t burn) Divide evenly over all pans.
10 cups brown sugar
5 cup flour
2# melted butter