Sweet Potato Casserole Recipe


Servings: 10 as a side dish 4 lbs sweet potatoes, 6 cups mashed 3 large eggs 1/2 cup granulated sugar 6 Tbsp unsalted butter, melted and slightly cooled 1/2 Tbsp vanilla extract 1 cup craisins, dried cranberries 2/3 cup brown sugar, packed 1/3 cup all-purpose flour, or gluten-free flour substitute 3 Tbsp unsalted butter, cold, diced 1 cup pecans, coarsely chopped


Peel and chop sweet potatoes into 1" chunks. Add to a large pot with enough water to cover surface of potatoes and bring to a boil.

Cook uncovered at a medium/low boil about until easily pierced with a fork (about 10-15 minutes). Drain and mash (mash with an electric mixer to make it even creamier). How to Make Sweet Potato Casserole:

Preheat Oven to 350˚F. In a large bowl, whisk together 3 eggs, 1/2 cup sugar, 6 Tbsp melted butter and 1/2 Tbsp vanilla. Stir butter mixture into cooked sweet potatoes then stir in 1 cup craisins. Spread sweet potato mix evenly into a 9×13 casserole dish.

In a small bowl, combine 2/3 cup brown sugar and 1/3 cup flour. Add butter and use your hands to rub the mixture together until pea-sized crumbs form. 

Stir in 1 cup chopped pecans. Sprinkle over sweet potatoes and bake at 350˚F uncovered for 35-40 min or until hot and sweet potatoes start to puff at edges.

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