Sweet Potato Casserole Recipe

This was so yummy, the best sweet potato casserole recipe I’ve ever tried, especially the awesome topping!
PREP: 30 mins
COOK: 30 mins
READY IN: 1 hr

Original recipe makes 6 cups

4 cups sweet potato, cubed
1/2 cup white sugar
2 eggs, beaten
1/2 teaspoon salt
4 tablespoons butter, softened
1/2 cup milk
1/2 teaspoon vanilla extract
1/2 cup packed brown sugar
1/3 cup all-purpose flour
3 tablespoons butter, softened
1/2 cup chopped pecans


1. Preheat oven to 325 degrees F (165 degrees C). In a medium saucepan, add sweet potatoes and cover with water. Cook over medium high heat until tender; totally drain and mash.

2. In a large bowl, combine together the sweet potatoes, white sugar, eggs, salt, butter, milk and vanilla extract. Mix until smooth. Transfer to a 9×13 inch baking dish.
3. In medium bowl, mix the brown sugar and flour. Cut in the butter until the mixture is coarse. Stir in the pecans. Sprinkle the mixture over the sweet potato mixture.

4. Bake in the preheated oven 30 minutes, or until the topping is lightly brown.

TIP: You can use baked sweet potatoes to have full flavor, baked for at least 1.5 to 2 hours than if you boil them. And do not substitute other nuts for pecans. It’s just the true southern nut meant for sweet potatoes!

How to make sweet potato casserole

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