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Susan Miller’s Sweet Potato Casserole

A drawing of Susan Miller's Sweet Potato Casserole along with Fried Green Tomatoes with Buttermilk Dressing on a blackboard background.

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Featured in Season 2, Episode 4

Cook time: Approximately 60 minutes 

  • 3-4 large sweet potatoes, peeled and sliced into ½” thick rounds  
  • 2 cups brown sugar  
  • 1 tsp ground cinnamon  
  • 1 tbsp cornstarch   
  • 1 tsp vanilla extract  
  • 4 tbsp unsalted butter, cubed 


Preheat the oven to 350°. Place the sweet potato slices in a large pot and cover with cold water. Bring to a boil and cook until the potatoes are just fork tender, still maintaining their shape. Remove from the stove and reserve two cups of the cooking water before draining. Transfer the potatoes to a 13”x9” baking dish and arrange in even layers. Pour enough of the reserved water to come about ½ inch up the bottom of the baking dish.   
In a bowl, combine the brown sugar, cinnamon, cornstarch, and vanilla. Spread the sugar mixture evenly over top of the potatoes and dot with butter cubes. Bake for 25-30 minutes, until the cooking water has reduced and thickened, and the brown sugar has begun to caramelize. Serve warm.