Sweet Potato Casserole

Beth Pierce


Thanksgiving is right around the corner. It will be here before you know it so you had better have your ducks in a row. I like to try out new recipes before the big day so I am sure my guests will be pleased with the results. I have tested this one many times so there is no need to make a trial run. However if you decide you must this casserole is absolutely scrumptious with baked chicken or roasted pork loin. This recipes makes about twelve servings so plan accordingly.


☆☆☆☆☆ 0 votes

25 Min
55 Min



  • 3
    large sweet potatoes
  • 1/4 c
    brown sugar
  • 2
    eggs lightly beaten
  • 1 tsp
  • 5 Tbsp
    butter (softened)
  • 3/4 c
    evaporated milk
  • 1 tsp
    vanilla extract
  • 1/2 Tbsp
  • 1/4 tsp
    ground cloves
  • 1/4 tsp
    ground nutmeg

  • 1 c
    packed brown sugar
  • 2/3 c
    all purpose flour
  • 8 Tbsp
    butter softened
  • 1 1/2 c
    chopped pecans

How to Make Sweet Potato Casserole


  1. Scrub, dry and prick sweet potatoes with a fork. Place on baking sheet and bake for 1 hour at 425 degrees or until fork tender turning the sheet halfway through the baking process. Let cool long enough to handle easily.
  2. Preheat oven to 350 degrees. Grease 9×13 inch baking dish.
  3. Scoop sweet potatoes out of skin with a spoon and place in large bowl. Add sugar, beaten eggs, salt, butter, evaporated milk, vanilla, cinnamon, cloves and nutmeg. Mix well with a spoon or on low with a hand held mixer. Spread the mixture in the greased baking dish.
  4. In a medium bowl combine brown sugar and flour. Using a pastry knife cut in the butter until the mixture is crumbled. Stir in pecans; sprinkle mixture over sweet potatoes. Bake for 30 minutes; turn the broiler on low for the last 1 1/2-2 minutes of baking just to lightly brown the top.
  5. Broilers can be unpredictable so stay close by and keep an eye on it.

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