Sweet Potato Casserole

This image courtesy of Joseph DeLeo

This is our Thanksgiving offering of sweet potatoes.

Serves6 to 8

Cooking Methodbaking



Total Timeunder 2 hours

Make Ahead RecipeYes

Kid FriendlyYes

OccasionBuffet, Family Get-together

Recipe Courseside dish, starch, vegetable

Dietary Considerationhalal, kosher, peanut free, soy free, vegetarian

Equipmentbaking/gratin dish



Taste and Texturecreamy, nutty, savory, sweet

Type of Dishcasserole, vegetable


  • 3 cups cooked and mashed sweet potatoes (or canned sweet potatoes)
  • ½ cup sugar
  • 2 eggs, lightly beaten
  • 1/3 cup milk
  • 1 teaspoon vanilla
  • ½ cup butter (1 stick) melted
  • ¼ cup all-purpose flour
  • 2 tablespoons butter, softened
  • ½ cup firmly packed dark brown sugar
  • ½ cup chopped pecans


  1. Now:

  2. Grease a 2-quart baking dish. In a large bowl, combine the sweet potatoes, sugar, eggs, milk, vanilla, and melted butter. Mix well, transfer to the prepared baking dish, and set aside.

  3. In a small bowl, with a pastry blender, combine the flour, softened butter, and brown sugar, mixing until crumbly. Add the pecans, mix well, and sprinkle over the sweet potato mixture. Cover and refrigerate for up to 2 days.

  4. Later:

  5. Preheat the oven to 350°F. Bake, uncovered, for 35 to 45 minutes, until very lightly browned and crusty.


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Coming from Europe im unfamiliar with this dish, is it a desert?


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