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Cindi's Sweet Potato Casserole

This is so darned good that you'll never want to make them any other way.


  • 4 medium Sweet Potations (about 1 3/4 pounds)

  • 1 cup Granulated Sugar

  • 1 cup Milk

  • 2 large Eggs

  • 1 teaspoon Vanilla Extract

  • 1 teaspoon Salt

  • 1 cup packed Brown Sugar

  • 2 cup pecans, chopped

  • 1/2 cup All-Purpose Flour

  • 6 Tablespoons Unsalted Butter, at room temperature

  1. Preheat oven to 375ºF. Make a long slit in the skin of each raw sweet potato. Place in a baking dish. Add about 1" of water, cover the pan tightly with aluminum foil and back for about 45 -60 minutes or until done. Remove from oven, drain water and allow to cool.

  2. Once potatoes are cool enough to handle, remove the skins and put the flesh in a large bowl.

  3. Increase oven temperature to 400ºF.

  4. Add granulated sugar, milk, eggs, vanilla, and salt to the sweet potatoes. Mash the mixture with a potato masher until combined and slightly lumpy (you don't want it to be perfectly smooth).

  5. In a separate bowl, mash the brown sugar, pecans, flour, and butter with a pastry cutter or fork until thoroughly combined. The mixture should resemble a crumble.

  6. Spread the sweet potato mixture in a 14-cup baking dish and sprinkle the crumb mixture all over the top. Bake about 30 minutes or until golden brown.


Serving Size

1 of 10 servings



Total Fat

17 g

Saturate Fat

6 g


61 g

Dietary Fiber

3 g


45 g


5 g


58 mg


296 mg


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