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

How to Make Sweet Potato Casserole


  • 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

Printable Recipe Card

About Sweet Potato Casserole

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