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Sweet Potato Casserole


Our family LOVED this side dish/dessert at Thanksgiving. I found this recipe on The Pioneer Woman Cooks. I've made this a few times, and have since reduced the white sugar and added brown sugar, and it's still plenty sweet. This is a nice change from traditional sweet potatoes (garnet yams, really) without marshmallows.

This is another winner from The Pioneer Woman Cooks!

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Rate this recipe 4.4/5 (7 Votes)


  • 4 whole medium sweet potatoes
  • 1/4 cup sugar
  • 1/4 cup brown sugar
  • 1 cup milk (I used 2% and it worked out fine)
  • 2 whole eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon Salt
  • 1/2 teaspoon pumpkin pie spice, optional
  • 1 cup brown sugar
  • 1 cup pecans, finely chopped
  • 1/2 cup flour
  • 3/4 stick butter


Servings 6
Preparation time 10mins
Cooking time 70mins
Adapted from


Step 1

Wash 4 medium sweet potatoes and bake them in a 375°F oven until fork tender, about 30 to 35 minutes. When they are finished cooking slice them open and scrape out the flesh into a large bowl.

Add 1 cup of (regular granulated) sugar, 1 cup of milk, 2 eggs, 1 teaspoon of vanilla extract and 1 teaspoon of salt.
Note: I think the sugar can be reduced by half, and it would still be amazing.

With a potato masher, mash them up just enough, you don’t want it to be perfectly smooth.
Note: I used a hand mixer, on low speed, in spurts, so as not to puree the sweet potatoes too much.

Now, in a separate bowl, add 1 cup brown sugar, 1 cup pecans, chopped (that means measure a cup of pecans, then chop them), 1/2 cup flour, and 3/4 stick of butter. With a pastry cutter or fork, mash together until thoroughly combined.
Note: You can easily make this a day or two ahead.

Spread the sweet potato mixture into a regular baking dish and sprinkle the crumb mixture all over the top.
Note: I used individual ramekins.

Bake in a 400°F oven for 30 minutes, or until golden brown.

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