Sweet Potato Casserole

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  • Level: Easy
  • Total: 1 hr 50 min
  • Prep: 10 min
  • Inactive: 10 min
  • Cook: 1 hr 30 min
  • Yield: 8 servings
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Sweet Potatoes: 

8 sweet potatoes

4 large eggs, lightly beaten

1/2 cup milk

1/4 cup packed dark brown sugar

4 tablespoons (1/2 stick) unsalted butter, melted

1/2 teaspoon pure vanilla extract

Coarse salt and freshly ground black pepper


1/2 cup pecans

1/4 cup packed dark brown sugar

1/4 cup all-purpose flour

3 tablespoons unsalted butter, softened


  1. For the sweet potatoes: Heat the oven to 350 degrees F. Place the potatoes on a rimmed baking sheet and bake until tender when pierced with the point of a paring knife, about 1 hour. 
  2. Cool the potatoes slightly. Peel the potatoes, discard the skins, and place them in a medium bowl. Mash with a potato masher or large fork until smooth. Stir in the eggs, milk, brown sugar, melted butter and vanilla until combined; season with salt and pepper. 
  3. Meanwhile, for the topping: Combine the pecans, brown sugar, flour and butter in the bowl of a food processor fitted with the blade attachment. Pulse until combined. Set aside. 
  4. Transfer the sweet potato mixture to a medium casserole dish and sprinkle with the topping. Place the casserole in the oven and bake until bubbly and browned on top, about 30 minutes. Serve immediately.
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