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+ servings

Sweet Potato Casserole

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Overhead view of a bowl of sweet potato casserole with a butter pat on top


  • 3 pounds of sweet potatoes peeled cooked and mashed {the same as you would for mashed potatoes}
  • 2 eggs
  • ½ cup light brown sugar
  • ½ cup butter, melted
  • 1 teaspoon salt
  • 1 teaspoon cinnamon
  • ½ cup pecans Optional - I admit this due to food allergies in several family members


  • Preheat oven to 375°.  Cook sweet potatoes by boiling in water for 15 to 20 minutes, until slightly soft but not mushy. Remove from pot and allow to cool.
    Cooked sweet potatoes lined up on a cookie sheet
  • Once potatoes have cooled down simply pull off the skins. 
    Easy peeling of cooked sweet potatoes
  • Place cooked and peeled potatoes into the bowl of a stand mixer and mash potatoes.
    Ingredients for sweet potato casserole in mixing bowl
  • Add eggs, ¼ cup of brown sugar, ¼ cup of butter, salt and cinnamon and blend well.  
    Ingredients for sweet potato casserole in mixing bowl
  • Place mixture in casserole.  
    Sweet potato casserole in a vintage Pyrex casserole dish
  • If desired, place the pecan halves on top of the mixture. This is where it gets fun-make a snowflake design, your family's monogram, scatter in a random pattern--be as creative [or not] as you choose.  
  • Sprinkle the remaining brown sugar over the top and then the rest of the melted butter.  
  • Bake for 25 minutes


Calories: 359kcal | Carbohydrates: 48g | Protein: 4g | Fat: 17g | Saturated Fat: 8g | Cholesterol: 71mg | Sodium: 505mg | Potassium: 632mg | Fiber: 5g | Sugar: 20g | Vitamin A: 24545IU | Vitamin C: 4mg | Calcium: 79mg | Iron: 1.5mg
Servings: 8 people
Calories: 359kcal
Author: Mary Beth