Sweet Potato Casserole

I’m not a huge fan of sweet potatoes, but my daughter loved them when she was a baby, so I looked up something to use them for Thanksgiving. And wow, this is amazing! I guess technically it’s a side dish, but it’s more of a sweet dessert, with all the butter and brown sugar. (For the original recipe, you can find it on Food Network.)

If you’re making it gluten free, you can either replace the regular flour with gluten free or use half the cornstarch.

Sweet Potato Casserole

  • Servings: 6
  • Difficulty: medium
  • Print

Whether side dish or dessert, it’s perfect for fall and Thanksgiving.



  • 3-4 large Sweet Potatoes (about 1 3/4 lbs.), peeled and cubed 

  • 1/4 c. Melted Butter, plus more for buttering the baking dish

  • 1/2 c. Milk

  • 1/4 c. Brown Sugar

  • 1 tsp. Vanilla

  • 1/2 tsp. Salt

  • 2 Eggs


  • 1/2 c. Flour (or 1/2 c. GF flour or 1/4 c. cornstarch)
  • 1/2 c. Brown Sugar
  • 1/4 c. Melted Butter
  • 1/4 tsp. Salt
  • 3/4 c. Chopped Pecans


For the sweet potatoes: Add 1 3/4 pounds peeled and cubed sweet potatoes to a large pot of salted water. Bring to a boil , then lower to a simmer and cook until the potatoes are very tender, 15-20 minutes. Drain and cool, then mash.

For the filling: Preheat to 350° and butter a 2-quart baking dish. Whisk together the butter, mashed sweet potatoes, milk, brown sugar, vanilla, salt and eggs in a large bowl. Transfer to the prepared baking dish.

For the topping: Combine the flour, brown sugar, butter, and salt in a medium bowl until moist and the mixture clumps together. Stir in the pecans. Spread the mixture over the top of the sweet potatoes in an even layer. Bake until mostly set in the center and golden on top, 25-30 minutes. Serve hot.


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