Sweet Potato Casserole


This sweet potato casserole always goes over well with everyone! We usually serve it as a side dish but it’s pretty much as sweet as dessert. It has a delicious sugary pecan crust on top of the mashed sweet potato layer.



  • ~5 cups cubed sweet potato
  • 1/4 cup white sugar
  • 2 eggs, beaten
  • 1/2 tsp salt
  • 4 tbs butter
  • 1/2 cup evaporated milk
  • 1 tsp vanilla extract
  • 2 tsp cinnamon
  • 1/2 tsp ground cloves
  • 1/2 tsp ground nutmeg
  • 1 cup packed brown sugar
  • 2/3 cup all-purpose flour
  • 6 tbs butter, softened
  • 1 cup chopped pecans


  • Preheat oven to 325F.
  • Put sweet potatoes in a pan with water to cover. Cook over medium high heat until tender. Drain and mash (I mash potatoes in my stand mixer)
  • Mix together the sweet potatoes, white sugar, eggs, salt, butter, milk, vanilla extract, and spices. Mix until smooth. Transfer to a 9×13″ baking dish.
  • 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.
  • Bake in the preheated over for 30 minutes, or until the topping is lightly brown.

You can prepare this the day before or earlier in the day and bake right before serving. This also reheats well as a leftover.

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