Sweet Potato Casserole

I’ve never met anyone who didn’t fall in love with this casserole, even avowed sweet potato haters! What’s not to like? Creamy sweet potatoes topped with a crunchy topping of brown sugar and pecans. It’s not as sweet as the version with marshmallows, but it still satisfies your sweet tooth.

  You can prepare this casserole a day or two in advance through Step 6.  Refrigerate the topping and sweet potatoes separately and add the topping right before baking. If you own a toaster oven, the 12 X 9-inch glass rectangular baking dish which comes with it is what I use. A 13 X 9-inch pan or a 1 1/2 quart baking dish also work.


Serves 8-10

  • 3 large sweet potatoes (about 3 lbs. total)
  • 1 stick unsalted butter
  • 1/3 cup + 1/2 cup packed light brown sugar (when measuring make sure to pack it into the measuring cup)
  • 1/2 cup whole milk
  • 1 teaspoon pure vanilla extract — don’t use imitation please!
  • 2 eggs, lightly beaten ~ see Scrambled Eggs with Spinach & Cheese
  • 1/2 teaspoon coarse salt
  • 1 cup chopped pecans

1.Preheat oven to 375 degrees.

2.Wash and dry the sweet potatoes to remove dirt. Prick them in several places so they don’t burst in the oven. Place them on a baking sheet lined with parchment paper or aluminum foil and place in the oven. They sometimes drip juices while baking and this will keep your oven clean.

3.Bake for about one hour or until they’re soft. You can test this by squeezing gently to see if there’s any resistance.  When they are soft, remove from the oven and slice in half. Reduce oven temperature to 350 degrees.

4.While the potatoes are baking, melt 4 tablespoons of the butter (1/2 of the stick) in the microwave. It can explode easily so do it in 15 second increments on 60% power. Pour the butter into a mixing bowl and add 1/3 cup brown sugar, milk, vanilla, and salt. Mix well to combine. Add the eggs and mix again until well blended.

5.Scoop the flesh from the potato skins and add to the mixture. Discard the skins. Mix until well blended and smooth.

6.Pour the sweet potatoes into a greased baking dish (see above for size).

7.Make the topping: In a small bowl, mix the remaining 4 tablespoons butter (it should be nice and soft) with the remaining 1/2 cup brown sugar and the pecans. Place on top of the sweet potatoes and bake for 30-35 minutes or until the topping is lightly browned. Let the potatoes rest for 10 minutes before serving.

Grocery Bag: Sweet Potato Casserole