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Mom’s Sweet Potato Bake

Mom loves sweet potatoes and fixed them often in this creamy, comforting baked sweet potato casserole. With its nutty topping, this side dish could almost serve as a dessert. It's a yummy treat! —Sandi Pichon, Memphis, Tennessee
  • Total Time
    Prep: 10 min. Bake: 45 min.
  • Makes
    8 servings

Ingredients

  • 3 cups cold mashed sweet potatoes (prepared without milk or butter)
  • 1 cup sugar
  • 3 large eggs
  • 1/2 cup 2% milk
  • 1/4 cup butter, softened
  • 1 teaspoon salt
  • 1 teaspoon vanilla extract
  • TOPPING:
  • 1/2 cup packed brown sugar
  • 1/2 cup chopped pecans
  • 1/4 cup all-purpose flour
  • 2 tablespoons cold butter

Directions

  • In a large bowl, beat the sweet potatoes, sugar, eggs, milk, butter, salt and vanilla until smooth. Transfer to a greased 2-qt. baking dish.
  • In a small bowl, combine the brown sugar, pecans and flour; cut in butter until crumbly. Sprinkle over potato mixture. Bake, uncovered, at 325° until a thermometer reads 160°, 45-50 minutes.



Test Kitchen tips
  • Store sweet potatoes just as you would regular potatoes—in a cool, dark place for up to two weeks.
  • Try some savory sweet potato recipes.
  • Nutrition Facts
    1/2 cup: 417 calories, 16g fat (7g saturated fat), 94mg cholesterol, 435mg sodium, 65g carbohydrate (47g sugars, 4g fiber), 6g protein.

    Reviews

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    Average Rating:
    • Amanda
      Mar 8, 2020

      We love this recipe! It was a great change from our marshmallow sweet potato casserole. I cooked my sweet potatoes in a slow cooker for four hours on high, then was able to scoop the flesh out easily to make this dish. I wouldn’t change a thing, it’s perfect as is! I will definitely be making this over the holidays again next year!

    • Dena
      Nov 4, 2019

      This is the sweet potato casserole I’ve made for 43 years. The only difference, I do the mixture in a large blender. It gives it a soufflé texture that is very unexpected! Occasionally, I will substitute orange juice for the milk at Christmas.

    • Kelly
      Oct 28, 2018

      This is almost exactly how I’ve made my famous sweet potato casserole for years. I devoure the leftovers (even for breakfast). It’s one of the few foods my mother-in-law would actually say something nice about. She can’t stand her yankee DIL is a better cook.

    • D
      Oct 17, 2018

      Once baked do you eat it hot or cold?

    • joememe348
      Apr 2, 2018

      Made this yesterday with just a couple of slight adjustments; used double the amount of sweet potatoes, 1 cup of brown sugar but kept the rest of the ingredients the same. Everyone LOVED it and this looks like it will be my new go to sweet potato recipe! Thx! Oh, and can be prepped in advance, refrigerated and then baked which is always a good thing to be able to do when hosting 10 for dinner!

    • marcibanes
      Mar 9, 2018

      Excellent and so easy to put together. We will make this recipe throughout the year not just for Thanksgiving. The only addition that I will make in the future is to add some cinnamon and nutmeg.

    • bernerlover
      Feb 18, 2018

      these were excellent. Made them just as is. company loved them too. Will definitely make again.

    • janniebelle
      Dec 11, 2017

      I made this for Thanksgiving, but used two 49 oz cans of sweet potatoes (drained). Because the potatoes were already sweet from the syrup I left out the sugar called for in the recipe, and only used a tablespoon of milk. It still turned out well, although next time I won't use the canned potatoes. The topping really makes this dish extra special. As others have said, don't add the pecans until the butter, flour and brown sugar are crumbly. Thanks for the great recipe!

    • rllewis7
      Nov 28, 2017

      This is a southern staple at holidays. My family always makes it for Thanksgiving and Christmas.

    • Laura
      Nov 22, 2017

      Good recipe, however the directions.....For all you new cooks out there, when you're making the topping, be sure to add the pecans after you've already cut your butter/margarine into the flour/brown sugar mixture. Otherwise, you'll be spending tons of time trying to incorporate the butter around the pecans.