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Sweet Potato Casserole Serves 8

4 large sweet potatoes

½ cup sugar

1/2 cup butter, melted

1 tbsp vanilla extract

1 tsp kosher salt

2 large eggs


½ cup flour

1 cup packed brown sugar

½ cup butter, melted

1 cup chopped pecans

Preheat oven to 425º

Prick the sweet potatoes all over with a fork and bake for 30 minutes. Turn the potatoes and bake for another 30 minutes. A fork should easily penetrate the skin and the potato should feel soft. Remove from the oven and let cool to the touch.

Reduce the oven temperature to 375º.

Butter a 2qt casserole dish and set aside.

Scoop the insides of the potato into a large bowl and add the sugar, salt vanilla, eggs and melted butter. Beat with an electric mixer for about 4 minutes or until fluffy.

Pour the sweet potato mixture into the prepared casserole and bake for 25 minutes.

In a small bowl mix the topping ingredients until crumbs form.

Sprinkle the sweet potatoes with the topping and bake for an additional 15 minutes.

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