Sweet Potato Casserole

Kilsharion Land


My husband loves pecans and sweet potatoes. He often reflects on his mother's (she passed away several years ago) variation of sweet potato casserole. After listening to his stories for a couple of years, I finally felt I had enough information to try and reproduce her recipe, even though I'd never had the opportunity to try it myself. Apparently, I hit the nail on the head (so to speak). This one is a family winner.


★★★★★ 1 vote

6 to 8
1 Hr 15 Min
45 Min


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  • 12
    large baked sweet potatoes, mashed
  • 1 c
    brown sugar, lightly packed
  • 2
  • 1 tsp
  • 1/4 tsp
    vanilla bean, fresh diced
  • 1/2 tsp
    freshly grated nutmeg
  • 1/2 tsp
    cinnamon, ground
  • 1/2 c
  • 1/2 c
    butter, melted

  • 1 c
    brown sugar, firmly packed
  • 2/3 c
  • 2/3 c
    butter, melted
  • 16 oz
    pecans, in pieces

How to Make Sweet Potato Casserole


  1. Preheat the oven to 350 degrees F.
  2. Bake the sweet potatoes until they are completely soft. Skin them and mash into a fine paste.
  3. Beat the eggs lightly and add them to the potatoes.
  4. Add all the remaining ingredients and mix thoroughly.
  5. Pour casserole ingredients into a buttered 2-quart casserole dish.
  6. Mix all the topping ingredients together in a medium bowl and pour out over the top of the casserole. It should be fairly dry - that's ok. We're wanting it to melt into a caramelized, pecan encrusted topping.
  7. Place the casserole in the oven and bake for 30 to 40 minutes or until the top is a gorgeous, browned caramelized crust.
  8. Remove and let sit for 10 minutes before serving.

Printable Recipe Card

About Sweet Potato Casserole

Course/Dish: Side Casseroles
Main Ingredient: Potatoes
Regional Style: Southern
Dietary Needs: Vegetarian

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