Sweet Potato Casserole

We never had sweet potatoes when we were kids, unfortunately. I like them a lot, so I have them now. This is a great special occasion recipe and could be prepared the day before and refrigerated instead of baking. Bake it before dinner, increasing the baking time.

Sweet Potato Casserole
Prep time
Cook time
Total time
Sweet potatoes with pecan topping.
Recipe type: Side Dish
Cuisine: American
Serves: 8 servings
  • 2 large sweet potatoes ( 2 lbs.)
  • 3 eggs, beaten
  • ¼ cup melted butter
  • ⅔ cup evaporated milk or cream
  • ¾ cup coarsely chopped pecans
  • ½ cup brown sugar
  • ¼ cup flour
  • 2 tablespoons melted butter
  1. Peel and cut up the sweet potatoes. Boil for about 25 minutes, until tender. Drain well and mash.
  2. Stir in eggs, butter and evaporated milk. Spoon into a 2 litre baking dish.
  3. Combine the topping ingredients, and sprinkle evenly over the sweet potatoes.
  4. Bake at 350 degrees F for 40 minutes, until center is set.


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