Mom’s Sweet Potato Casserole

Recipe submitted by: Mom and Steve

(No reviews.)


Steve says "Best ever."

Prep Time:
15 minutes
Cook Time:
1 hr. 20 min.
6 servings


1 1/2 pounds sweet potatoes - with pointed ends - about 3 large (look for potatoes with moist skin, no holes or bruises)
2 large eggs, lightly beaten
3 Tablespoons unsalted butter, melted, plus more for preparing the pan
2 Tablespoons of packed, dark brown sugar
1 teaspoon Kosher salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
pinch of freshly grated nutmeg (I just use the packaged version)
freshly ground black pepper
1/4 cup of coarsely chopped pecans


  1. Preheat oven to 400. Put the sweet potatoes on a baking sheet piercing each one 3-4 times with a fork. Bake for 45-50 minutes or until tender. Set aside to cool.
  2. Turn the oven down to 350 degrees. Scoop the sweet potatoes out of their skins and into a medium bowl. Discard the skins. Mash the potatoes until smooth. Add the eggs, butter, brown sugar, salt, cinnamon, ginger, nutmeg and pepper to taste. Whisk the mixture until smooth.
  3. Butter an 8x8 inch casserole. Pour the mixture into the pan and sprinkle the top with pecans. Bake until puffed, about 30 minutes. Serve immediately.

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