Sweet Potato CasseroleThis yummy sweet potato casserole recipe has the basics of an indulgent dessert- brown sugar, butter, vanilla extract- disguised as a side dish. Hey, I’m not complaining! This was from allrecipes and it came out pretty delicious. I used a 9″ pie dish instead of a 9×13 as the recipe states and also used a stand mixer to cream together the sweet potatoes with the other ingredients (not the topping).

Sweet Potato Casserole
Recipe type: Dinner
Cuisine: American
  • 4 cups sweet potato, cubed
  • ½ cup white sugar
  • 2 eggs, beaten
  • ½ teaspoon salt
  • 4 tablespoons butter, softened
  • ½ cup milk
  • ½ teaspoon vanilla extract
  • ½ cup packed brown sugar
  • ⅓ cup all-purpose flour
  • 3 tablespoons butter, softened
  • ½ cup chopped pecans
  1. Preheat oven to 325 degrees F (165 degrees C). Put sweet potatoes in a medium saucepan with water to cover. Cook over medium high heat until tender; drain and mash.
  2. In a large bowl, mix together the sweet potatoes, white sugar, eggs, salt, butter, milk and vanilla extract. Mix until smooth. Transfer to a 9x13 inch baking dish.
  3. In medium bowl, mix the brown sugar and flour. Cut in the butter until the mixture is coarse. Stir in the pecans. Sprinkle the mixture over the sweet potato mixture.
  4. Bake in the preheated oven 30 minutes, or until the topping is lightly brown.