Sweet Potato Casserole

Wendy Pitts


This side dish has become a Thanksgiving favorite. Even family members that aren't fond of sweet potatoes go back for seconds of this casserole. This dish can be assembled the night before and refrigerated until ready to cook. I like to remove from the fridge 15 or 20 minutes before putting in the oven.


★★★★★ 1 vote

10 to 12
15 Min
45 Min


  • 5 can(s)
    (15oz ea) sweet potatoes, drained
  • 3/4 c
  • 2
    eggs, slightly beaten
  • 1/3 to 2/3 c
  • 1/2 c
    butter, melted
  • 1 tsp
    real vanilla

  • 1 c
    light or dark brown sugar
  • 1/2 c
    all purpose flour
  • 1/3 c
    butter, melted
  • 1 c
    pecans, chopped

How to Make Sweet Potato Casserole


  1. Mix sweet potatoes, sugar, eggs, milk, butter and vanilla together with electric mixer until very creamy. Pour into a greased casserole dish.
  2. In a separate bowl, mix brown sugar, flour, pecans and melted butter. Sprinkle nut mixture on top of sweet potatoes.
  3. Bake at 350 degrees for 35 minutes or until bubbly.

Printable Recipe Card

About Sweet Potato Casserole

Course/Dish: Side Casseroles
Main Ingredient: Potatoes
Regional Style: American

Show 3 Comments & Reviews

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