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Sweet Potato Casserole

Sweet Potato Casserole

  • Yield: 12 servings
  • Prep Time: 20 minutes
  • Cooking Time: 35 minutes
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  • 5 lbs Sweet potatoes, cut into 1 inch chunks
  • 4 tbsp Unsalted butter, melted
  • 1 cup Packed light brown sugar
  • 1/2 cup Heavy cream
  • 1 tbsp Vanilla extract
  • 1 tsp Kosher salt
  • 2 Large eggs, beaten
  • 1 cup Packed light brown sugar
  • 1 cup Pecans, chopped
  • 1/2 cup All-purpose flour
  • 4 tbsp Unsalted butter, room temperature
  • 1/2 tsp Kosher salt


  1. Preheat oven to 350F.
  2. Grease a 9″x13″ baking dish.
  3. Place potatoes in a pot and cover with water. Bring to a boil and cook until fork tender.
  4. Drain potatoes, place back into pot and mash until mostly smooth.
  5. Add the remaining casserole ingredients, adding the eggs last. Mix until combined.
  6. Transfer the sweet potato mixture to the prepared baking dish and smooth the top.
  7. Prepare the topping by combining the topping ingredients in a bowl and mixing with a fork until crumbly.
  8. Sprinkle the topping on the sweet potatoes.
  9. Bake for 30-35 minutes until the topping is crisp and golden brown.


Recipe adapted from