Perfect Sweet Potato Casserole

Sweet Potato Casserole
Diana Rattray
  • Total: 75 mins
  • Prep: 15 mins
  • Cook: 60 mins
  • Yield: 6 to 8 servings
Nutritional Guidelines (per serving)
464 Calories
22g Fat
60g Carbs
9g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 6 to 8 servings
Amount per serving
Calories 464
% Daily Value*
Total Fat 22g 29%
Saturated Fat 10g 48%
Cholesterol 148mg 49%
Sodium 287mg 12%
Total Carbohydrate 60g 22%
Dietary Fiber 5g 18%
Protein 9g
Calcium 138mg 11%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Families love this delicious sweet potato casserole. The casserole is baked with a crunchy pecan and brown sugar topping. This is an excellent recipe choice for a holiday meal.

The sweet potatoes are boiled or baked until they're very tender.


  • 2 pounds sweet potatoes (3 cups mashed)
  • 1/2 cup sugar
  • 1/2 teaspoon salt
  • 2 large eggs
  • 1/2 cup milk
  • 1/2 teaspoon vanilla
  • 4 tablespoons butter (melted)
  • For the Topping:
  • 1/2 cup brown sugar
  • 1/2 cup flour (all-purpose)
  • 4 tablespoons butter (melted)
  • 1/2 cup pecans (chopped)

Steps to Make It

  1. Butter a 2-quart baking dish.

  2. Scrub the sweet potatoes and cut in half if large. Boil in their jackets until tender. Cool; slip the peels off and mash well. Stir in sugar and salt. 

  3. Heat the oven to 350 F. 

  4. Butter a 2-quart baking dish or spray it with nonstick cooking spray.

  5. In a small bowl whisk together the eggs, milk, vanilla, and 4 tablespoons melted butter. Stir the egg mixture into the mashed sweet potatoes until smooth and well blended.

  6. Spoon the mixture into the prepared baking dish.

  7. Combine the brown sugar with the flour and 4 tablespoons of butter; mix with a fork until crumbly. Stir in the chopped pecans.

  8. Sprinkle the crumb mixture over the sweet potato mixture.

  9. Bake in the preheated oven for 35 to 45 minutes.

Serves 6 to 8.


  • Sprinkle miniature marshmallows over the casserole about 15 minutes before it comes out of the oven.

  • Replace the granulated sugar in the filling with light or dark brown sugar.

  • Replace the freshly cooked sweet potatoes with two 15-ounce cans of sweet potato purée.