Sweet Potato Casserole

Mary Kay Nugent


I realize there are a million recipes out there for Sweet Potato Casserole, but this is my go to recipe...BEWARE it is very rich (1 lb. butter, total) and very addicting...almost a dessert in itself....recipe was given to me by a dear friend over 20 years ago and it has been a family favorite and a tradition on my Thanksgiving table ever since....so good!! Leftovers freeze well also!! Can be made a day ahead of time and put in the frig to be baked on the day you wish to serve. This recipe can easily be divided if you are not serving a very big crowd (adjust pan size accordingly).

★★★★★ 2 votes
20-30 easy (maybe more)
1 Hr
50 Min


6 c
mashed sweet potatoes (approx. 5 lbs. yams)
eggs, beaten
1 tsp
2 stick
butter, unsalted, softened
2 tsp
pure vanilla extract
2 c
1 can(s)
sweetened condensed milk


1 c
all purpose flour
2 c
dark brown sugar
2 stick
butter, unsalted (cold & diced)
2 c
pecans, chopped


1Preheat oven to 350 degrees. Peel and dice the yams place in large pot cover with water and boil until tender then drain and mash. Add beaten eggs, salt, 2 sticks of butter, vanilla, sugar and sweetened condensed milk and beat till combined and smooth consistency.
2For the topping I use a Ziploc bag and combine all the ingredients.
3In a large baking pan ( I use an aluminum lasagna pan sprayed with cooking spray)pour in the filling and spread evenly then add the topping and spread evenly over the filling.
4Bake at 350 for 35 minutes uncovered...ENJOY

About this Recipe

Main Ingredient: Potatoes
Regional Style: American
Other Tag: Heirloom