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My Favorite Sweet Potatoes

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Sweet Potato Casserole I One Lovely LifeUpdated from the archives
Although it may not be popular, I’m just going to say it: turkey is my least favorite part of Thanksgiving. I really get into the carbohydrates. We typically dish up our plates buffet-style, then sit down to eat together. It usually goes about like this for me: Turkey? Nah. A touch of stuffing? If I must. Why hello, mashed potatoes. Long time, no see. Warm, delicious rolls? Go ahead and hop on my plate. And you, glorious sweet potato casserole… you may just be my best friend.

Sweet Potato Casserole2 I One Lovely Life Sweet Potato Casserole3 I One Lovely Life
(Before we get to the recipe, let’s just take a minute and see what the old picture looked like… three years ago. I’ve done some improving, and I hope the next three years bring much more improvement!)

It’s not even close to the healthiest sweet potato recipe out there, but it’s especially fabulous and perfect for Thanksgiving. Another beautiful thing about these sweet potatoes is that you can prepare them the night before or the morning of Thanksgiving and then just pop them in the oven when you’re ready to cook them. If you don’t want a full 9 x 13″ pan full, you can certainly half the recipe and cook it in an 8 x 8″ pan, as I did here. They are very simple to prepare, and the leftovers are fantastic.

I typically make mine with the red/ruby sweet potatoes (sometimes sold as yams). They’re delicious and I just love the extra depth of color. My aunt and mom both make them with the canned ones. You do what floats your boat. Lastly, one big giant thank you to my Aunt Kelly for this recipe! We can never get enough.

Sweet Potato Casserole 4 One Lovely Life

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My Favorite Sweet Potatoes

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If you like, feel free to double the topping… I won’t tell.



For sweet potatoes:

  • 6c mashed sweet potatoes (34 large sweet potatoes)
  • 1c sugar
  • 1/2c milk
  • 1/4c butter, melted
  • 3 eggs
  • 1tsp salt
  • 1tsp vanilla

For the topping:

  • 1c brown sugar
  • 1c chopped pecans
  • 1/2c flour (can substitute Bob’s Red Mill GF 1 to 1 Baking Mix)
  • 1/4c butter


  1. In a large bowl, combine sweet potatoes, sugar, milk, and butter. Add eggs one at a time, stirring well after each addition to fully incoporate the eggs. Stir in salt and vanilla. Pour into a 9 x 13″ baking dish.
  2. In a medium bowl, combine brown sugar, pecans, flour, and butter until very crumbly and well combined. (a pastry blender or two forks work well for this). Sprinkle over the sweet potato mixture.
  3. Bake uncovered at 350 degrees for 40-45 minutes or till golden.


  1. I think this is the recipe I have been looking for for the past couple of years. Something about the eggs makes this recipe taste kind of like custard to me.

  2. You inspired me (again), Emily! I’ve never made these with “real” sweet potatoes–can’t wait to taste ’em!

    Happy Thanksgiving–you’re one of my greatest blessings.


  3. This dish is fantastic! Made it tonight for dinner and my husband and I are both agreed this would make a wonderful side dish to bring to our family Thanksgiving in 2011 🙂

  4. This is the ONE, most anticipated, eagerly awaited Thanksgiving ‘must have’ dish for me, personally. I usually quadruple it so that their will be p l e n t y left over. Sigh. Baby steps to Thanksgiving…

  5. Ohhh I remember this from way back when you were still ‘My Muffin Thursdays’! Yet I still haven’t tried this dish… perhaps I’ll do a special dinner this weekend as we don’t have Thanksgiving here. I didn’t realise I’d been following your blog for so many years now, I still love it as much as ever 🙂

  6. My uncle made a similar dish last Thanksgiving, but just winged it with no recipe. I’m so excited to find a recipe for it. Can’t wait to make it for this year. Yum!

    1. I have! I’ve tried with coconut oil instead of butter and I’ve tried Earth Balance (dairy, soy, gluten free) buttery sticks. Both work, though the extended family much preferred the Earth Balance. You can also use ghee (which is is butter that has had all the dairy and milk fat removed) which will lend a more buttery flavor. I think we’re going to try ghee this year.

      As for the milk, I’ve found that a blend of coconut and almond is the most “flavorless” choice, but you can use either one with good results.

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