Monday Menu ~ Sweet Potato Casserole

With the holidays fast upon us and the stores full of sweet potatoes and great deals on them too…. Mine were $0.25 a pound the other day at my local Meijer store! I thought that it only seemed fitting that I share one of my favorite recipes involving sweet potatoes.

It’s a side dish or a dessert or even a breakfast snack (yea, that’s pushing it I know) that tastes simply amazing and it pretty easy to make.


Potato Mixture

  • 4 cups sweet potato, cubed
  • 1/2 cup white sugar or brown (whichever you prefer.. I’ve used both or half & half)
  • 2 eggs, beaten
  • 1/2 teaspoon salt
  • 4 tablespoons butter, softened
  • 1/2 cup milk
  • 1/2 teaspoon vanilla extract


  • 1/2 cup packed brown sugar
  • 1/3 cup all-purpose flour
  • 3 tablespoons butter, softened
  • 1/2 cup chopped pecans
  • Preheat oven to 350 degrees F. Put the sweet potatoes in a medium saucepan with enough water to cover them. Cook over medium high heat until tender; drain and mash.

sweet potatoes ready to cooksweet potatoes ready to mash

    • In a large bowl, mix together the sweet potatoes, sugar, eggs, salt, butter, milk and vanilla extract. Mix until smooth. Transfer to a 9×13 inch baking dish.

Sweet potatoes - ready for the topping

    • 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.

Sweet potatoes - with topping

  • Bake in the preheated oven 30 minutes, or until the topping is lightly brown.

This is by no means low calorie but I can guarantee you that it is really tasty! This is the only way that I can get most of my family to even eat sweet potatoes.

What is your favorite holiday side dish?