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Sweet Potato Casserole

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  • Author: Jodi


This simple, classic Sweet Potato Casserole is going to convert all sweet potato haters out there. Topped with a brown sugar pecan crust, it’s like eating dessert!  One of our family favorites and almost as important as the turkey at Thanksgiving.


  • 4 large sweet potatoes, cooked & peeled (about 4 lbs)
  • 2 eggs
  • 1/2 cup brown sugar
  • 4 tablespoons melted butter
  • 1/2 teaspoon salt
  • 2 teaspoons vanilla
  • 1/2 teaspoon nutmeg (I use freshly grated)
  • 1/3 cup milk


  • 1 cup brown sugar
  • 1 egg
  • 1 cup chopped pecans
  • 1/3 cup flour
  • 4 tablespoons melted butter


  • Preheat oven to 350°. Spray a 9×13 baking dish with nonstick spray.
  • In a large bowl, combine the cooked sweet potatoes, brown sugar, eggs, melted butter, salt, vanilla, nutmeg and milk. Beat well with a mixer at medium speed until smooth. Pour potato mixture into a  9×13–inch baking dish coated with cooking spray.
  • Evenly spread the topping over the mixture. Bake at 350° for 30 minutes or topping is lightly browned. 


  • Combine all ingredients and mix until combined. Spread evenly over sweet potato mixture.


I almost always boil my sweet potatoes, but here are other ways to cook them:

  • Bake them at 400 degrees for 50-60 minutes
  • Boil them for until fork tender
  • Pierce them with a fork and microwave them for about 15-20 minutes, or until fork tender.