Side Dish | November 18, 2015

Sweet Potato Casserole

Sweet Potato Casserole  in baking dish with silver serving spoon. Chunk has already been served.
A few years ago I was assigned to bring the “yams” to Thanksgiving. I started asking around how others prepared them. There is always the typical chop them up with butter over and¬†marshmallows..¬†which is good. I thought I would go with tradition until my girlfriend introduced me to this recipe and I just love love love it. It has a nice crunchy sweet crust and creamy base. So sweet, I’ve considered having it as a dessert!
Sweet Potato Casserole  being smoothed out with baking spatula before baking

Sweet Potatoes for Sweet Potato Casserole

First of all, when we make this, we use sweet potatoes. Not yams. Technically you can’t even buy true yams in the United States.. or it’s very difficult. What you sometimes see labeled as a yam (the orange, darker potato) is just another variety of a sweet potato. What you will find most often is lighter colored sweet potatoes and a darker, orangey sweet potato. The later is usually nicknamed yam. I used the lighter sweet potato. I prefer it just because it is less fibrous and makes for a creamy casserole, but both work wonderfully! There is a great article from detailing more about the yam vs. sweet potato thing… here.
Sweet Potato Casserole  dry ingredients in bowl
Anyways… the real kicker to this recipe is the sweet crunchy topping. Mix it all together and crumble it over the potatoes. It seriously can’t get easier. If you’re over the same old tired marshmallow routine, you really need to give this a try!
Sweet Potato Casserole  being picked up by silver serving spoon
Sweet Potato Casserole overhead shot. Chunk of casserole is gone
5 from 1 vote
Sweet Potato Casserole
Prep Time
15 mins
Cook Time
35 mins
Total Time
50 mins

It has a nice crunchy sweet crust and creamy base. So sweet, consider having it as a dessert!

Course: Side Dish
Cuisine: American
Keyword: sweet potato casserole, thanksgiving side
Calories: 4472 kcal
Author: Aubrey
  • 3 Sweet Potatoes
  • 2 Eggs
  • 1 Cup Sugar
  • 1/2 Cup Butter softened
  • 1/3 Cup Milk
  • 1 tsp. Vanilla
  • 1 Cup Brown Sugar
  • 1 Cup Chopped Pecans
  • 1/2 Cup Flour
  • 1/3 Cup Butter melted
  1. Rinse and peel sweet potatoes,then cut in to large chunks and boil in large pot of water.
  2. While boiling, beat 2 eggs in large bowl.
  3. Add in sugar, butter, milk, and vanilla.
  4. When potatoes are fork tender, strain and add to mixture. Use hand mixer to beat and combine.
  5. Pour into a greased 9x13 baking dish.
  6. Combine all ingredients for topping and sprinkle evenly over top.
  7. Bake uncovered at 350 degress for 20-25 mins.
Nutrition Facts
Sweet Potato Casserole
Amount Per Serving (1 c)
Calories 4472 Calories from Fat 2187
% Daily Value*
Fat 243g374%
Saturated Fat 108g675%
Cholesterol 742mg247%
Sodium 1790mg78%
Potassium 2349mg67%
Carbohydrates 562g187%
Fiber 23g96%
Sugar 439g488%
Protein 38g76%
Vitamin A 60725IU1215%
Vitamin C 10.6mg13%
Calcium 563mg56%
Iron 11.1mg62%
* Percent Daily Values are based on a 2000 calorie diet.




3 thoughts on “Sweet Potato Casserole

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  1. This is my favorite of your recipes. I made it twice in the middle of the summer last year. It honestly makes my mouth water thinking of it.