Sweet Potato Casserole

Sweet Potato Casserole is a staple dish for Thanksgiving in our house. I have tried many recipe’s over the years that were great.  Fortunately I got the chance to try this awesome recipe at a work luncheon and its hands down the best! It has a brown sugar pecan topping that’s crunchy and balances out the smooth and creamy sweet potato mixture.  I’m drooling just thinking about it.

A quick tip to save time on this dish is to use the individually wrapped sweet potatoes that can be microwaved, they take about 8 mins. This is not the traditional way to do it but it is easier : )

Sweet Potato Casserole


  • 3 lbs (about 6) sweet potatoes, cooked & mashed (quick option: use individually wrapped microwavable sweet potatoes. Cooks in 8 mins)
  • 1 cup sugar
  • ½ tsp salt
  • 2 eggs, beaten
  • ½ stick unsalted butter (4Tbs)
  • ½ cup Milk
  • 1 tsp Vanilla extract
  • 1 cup brown sugar
  • 1/3 cup flour
  • 1 cup pecans, chopped
  • 1/3 stick unsalted butter, melted


  1. Combine sweet potatoes, sugar, salt, eggs, butter, milk and vanilla.
  2. Pour into casserole dish.
  3. Combine flour, brown sugar and nuts.
  4. Pour melted butter over mixture and mix until it crumbles.
  5. Sprinkle over sweet potatoes. Bake at 350 degrees for 30 minutes.

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