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Mom’s Sweet Potato Bake


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


  • 1. 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.
  • 2. In a small bowl, combine the brown sugar, pecans and flour; cut in butter until crumbly. Sprinkle over potato mixture. Bake, uncovered, at 325° for 45-50 minutes or until a thermometer reads 160°.

Nutrition Facts

1/2 cup: 366 calories, 13g fat (5g saturated fat), 84mg cholesterol, 348mg sodium, 59g carbohydrate (43g sugars, 2g fiber), 5g protein.


Average Rating:
  • 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.

  • Toni
    Nov 22, 2017

    I have made this for years. If I didn't bring it to Thanksgiving I would be in a lot of trouble! Everyone LOVES it! I cook and mash the potatoes thd night before and refrigerate, then it's a lot less work on the day of dinner ??

  • sweetpea44
    Dec 31, 1969

    The best sweet tater recipe ever!!!

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