Real Recipes From Real Home Cooks ®

sweet potato casserole

★★★★★ 2
a recipe by
Mary Kay Nugent
Hamilton, OH

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 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
serves 20-30 easy (maybe more)
prep time 1 Hr
cook time 50 Min
method Bake

Ingredients For sweet potato casserole

  • 6 c
    mashed sweet potatoes (approx. 5 lbs. yams)
  • 4
    eggs, beaten
  • 1 tsp
  • 2 stick
    butter, unsalted, softened
  • 2 tsp
    pure vanilla extract
  • 2 c
  • 1 can
    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

  • 1
    Preheat 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.
  • 2
    For the topping I use a Ziploc bag and combine all the ingredients.
  • 3
    In 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.
  • 4
    Bake at 350 for 35 minutes uncovered...ENJOY