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Sweet Potato Casserole

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"Buttery sugar-sweet potatoes"

Serves 6-8 | Prep Time 20 minutes | Cook Time 25-30 minutes

Why I Love This Recipe

Thanks to Donna Brooks for this recipe. Like Donna it is so very sweet, and her recipe is a family favorite. The dish is easy to travel, and if made ahead can be heated up easily as the dinner meat is finishing. Is it veggie? Dessert? Who cares! Just pass it quickly, please!

Ingredients You'll Need

3 cups sweet potatoes (2 large sweet potatoes or 1 (29-oz) can; Note: If using canned, reduce sugar to 3/4 cup)
1 cup sugar
5 Tbsp butter
3/4 cup milk
1 tsp vanilla
1 egg, beaten

1 cup chopped pecans
1/3 cup flour
1 cup brown sugar
1/2 stick butter (cut into cubes)


Preheat oven to 375, Grease a 9 x 13 baking dish.

Open and drain the sweet potatoes. Or, if using fresh potatoes, peel, cut into bite-sized pieces and boil for 20-25 minutes.

Mash to your desired consistency in a large bowl. Mix together with sugar, butter, milk, vanilla and egg. Spread mixture in the baking dish.

Prepare the topping. In a medium bowl with a fork combine the brown sugar and butter. Then mix in the pecans and flour. Sprinkle over sweet potatoes.

Bake at 350 degrees for 45 minutes. Serve warm.

Pairs Well With

Pairs well with salty or citrusy dishes

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