Sweet Potato Casserole.



I am remiss that I haven’t posted this recipe in the past two years.  This recipe is a staple at our Thanksgiving table every year.  My kids, along with everyone else, devour it.  It is not a healthy, super clean eating recipe that I gravitate towards yet one of those indulgent dishes that is a must at your holiday table.  And thankfully NO marshmallows here!

4 cups sweet potatoes, peeled and cubed
1/3 cup white sugar
2 eggs
1 teaspoon salt
4 tablespoons butter, room temperature
1/2 milk or almond milk
1 teaspoon vanilla
1/2 cup packed light brown sugar
1/3 cup all purpose flour
3 tablespoons cold butter, cubed
1 cup of chopped pecans


Preheat oven to 325 degrees F. Place your cubed sweet potatoes in a medium saucepan with enough water to cover. Bring to a boil and cook until tender.  Drain and mash.  I add them to my Kitchenaid stand mixer with the paddle and break them down that way.  Once mashed, add the sugar, eggs, salt, butter, milk and vanilla.  Blend well.  Pour that into a 13×9 glass baking dish.  In a separate bowl, combine brown sugar and flour.  Whisk to combine.  Add the the cold butter and cut it into the mixture or using your hands incorporate the butter into the mixture (like playing in sand).  Then add the pecan and toss.  Spoon this evenly a top of the potatoes and bake for 40 minutes.  Serve hot.

— Knead to Cook


  1. Thank you for sharing this great idea for yams. I have always used marsh mellows but I didn’t have them this year and I didn’t want to go back to the store. I checked out Food Gawkers and there was your wonderful twist on yams. My family loved this new yam dish. So from now on this is the one for us.

    Thanks again!

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