Sweet Potato Casserole

The holiday season is just around the corner, so I am really excited about this week’s Holiday Recipe Exchange sponsored by OXO. Today, Katie and I are serving up our favorite holiday side dishes.

Brian and I tend to get on kicks with foods – especially side dishes and lately, we’ve been loving sweet potatoes. Whether they’re simply baked, fried, or sautéed, they’ve quickly become one of our go-to accompaniments.

When I was tossing around ideas for this week’s Holiday Recipe Exchange, I immediately knew I wanted to make a sweet potato casserole. Growing up, I wasn’t too fond of sweet potatoes, so every Thanksgiving I would take a spoonful of my Nana’s sweet potato casserole and systematically remove and eat every single toasted mini marshmallow from my serving – leaving behind a pile of untouched canned sweet potatoes. In fact, I am pretty certain that’s what 10 out of 12 family members did.

I decided to take the flavors of Nana’s casserole, which was brimming with brown sugar, vanilla and a little cinnamon – but kick it up a notch by using freshly baked sweet potatoes. Then I topped the casserole with a layer of pecan infused crumb topping for added texture and sweetness. The result was sweet potato perfection that will be a welcomed side dish to any Thanksgiving spread.

This week’s Holiday Recipe Exchange prize package offers up a fantastic selection of some of my favorite OXO kitchen tools. It’s no secret that I love OXO and have too many of their tools to count. Not only are they well made and attractively designed, but they are incredibly comfortable to use – which certainly comes in handy when you are peeling 10 pounds of potatoes for a holiday dinner. This set of OXO tools has been specifically selected to make your holiday prep work a breeze.

Katie whipped up Mascarpone Mashed Potatoes that look like they are to die for. Now we want to know what your favorite holiday side dish is, so join in on the fun and link up your recipe for a chance to win this fab OXO set!

Sweet Potato Casserole

Yield: 8 servings

Prep Time: 20 minutes

Cook Time: 2 hours


  • 3 ½ pounds fresh sweet potatoes (about 5 medium)
  • 1/2 cup sugar
  • 2 eggs, beaten
  • 1/2 teaspoon salt
  • ½ teaspoon cinnamon
  • 4 tablespoons butter, softened
  • 1/2 cup milk
  • 1/2 teaspoon vanilla extract

For the Topping

  • 1/2 cup packed light brown sugar
  • 1/3 cup all-purpose flour
  • 3 tablespoons butter, softened
  • 1/2 cup chopped pecans


  1. Preheat oven to 375 degrees F. Line a baking sheet with foil. Wash the sweet potatoes, prick them with a fork and place on baking sheet. Bake potatoes in preheated oven for 75-90 minutes or until they are cooked through. Allow potatoes to cool slightly until they are comfortable to touch.
  2. Reduce oven temperature to 325 degrees F. Butter a 9 x 9 inch casserole dish, set aside.
  3. Once potatoes are cool enough to handle, scoop the insides into a large mixing bowl, discard skins.
  4. Add sugar, eggs, salt, cinnamon, butter, milk, and vanilla to the sweet potatoes. Use an electric mixer and combine until the mixture is thoroughly incorporated and smooth.
  5. Scoop mixture into prepared casserole dish, smoothing the top into an even layer.
  6. 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.
  7. Bake in the preheated oven 30-40 minutes, or until the topping is lightly brown.
My Baking Addiction adapted from allrecipes.

75 Responses to “Sweet Potato Casserole”

  1. Rashida — November 26, 2013 at 12:57 pm

    I’ve never had sweet potato in such manner and I like it so much. I’m bookmarking it.
    It’s nice meeting you.

    Have a Happy & Healthy week head!


  2. Jacinto Jorge — November 27, 2013 at 4:21 pm

    Making this one for thanksgiving….looks easy and very good.


    • Jamie — December 4, 2013 at 4:48 pm


      Thank you so much! Please stop back and let us know your experience with the recipe! Happy holidays!


  3. Jacinto Jorge — December 4, 2013 at 5:19 pm

    Made it for thanksgiving and everybody loved it…upset that there was no left over….


  4. Lauren Cook — January 14, 2014 at 12:35 am

    This casserole is “to die for”! After it was done browning on top I added half a bag of mini-marshmallows and broiled for a couple minutes to make it even more decadent! Making this for Thanksgiving 2014! Will definitely make TWO next time so there are leftovers!


    • Jamie — January 15, 2014 at 12:08 pm


      That’s great to hear! I”m so happy that you loved the recipe. Have a fantastic day and thank you for following MBA!


  5. CC — November 26, 2014 at 3:05 pm

    Is casserole firm when it comes out of the oven.


    • Jamie — November 28, 2014 at 9:32 am

      The casserole will be set, not runny. I hope this is helpful.


  6. M Brock — March 16, 2015 at 7:59 pm

    I prepared this and toppedd it off with mminiature marshmells the last 15 miutes. Delicious!
    Has anybody tried making this ahead and storing it before baking?


  7. Denise — November 24, 2015 at 6:23 pm

    I’ve been making this recipe @Thanksgiving for a few years and it’s always a hit. Why only at the holidays, I don’t know, lol


  8. Paula — November 25, 2015 at 2:32 pm

    I am not sure how many pounds of sweet potatoes I used.  How thin (or thick) is the mixture before you bake it.  Wondering if I need to add more sweet potatoes.  Hoping it will bake and set up, but would love your advice.


    • Jamie — January 13, 2016 at 8:43 am

      Hi, Paula! The mixture shouldn’t be too runny but not too thick either so the casserole doesn’t dry out. I hope they set up for you! Let me know if you have any other questions.

  9. Karen — November 25, 2015 at 6:46 pm

    Would this work in a crockpot?


    • Jamie — January 12, 2016 at 8:15 pm

      Hi, Karen! I think everything would work except for the topping, which would probably lose its texture in the crockpot. I hope you had a great holiday season!

  10. caroline — November 25, 2015 at 7:06 pm

    I’ve made this twice. Once as is and it was fabulous and now for thanksgiving. This time I reduced the sugar by half in the filling and cut the butter just a bit. Kept the topping as is. It is still fabulous. I do make ahead and it reheats just fine. This is a great recipe.


    • Jamie — January 12, 2016 at 8:12 pm

      Thank you, Caroline! I’m so happy you enjoyed it!

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