My husband got me into eating sweet potato casserole. He was constantly bragging about how good his mom’s sweet potato casserole was. Finally, Thanksgiving rolled around and I couldn’t wait to taste this gem of a dish and better yet, get that recipe!! (Yall know I’m such a recipe whore!)
Her recipe didn’t disappoint! It was creamy, sweet with a bangin, crunchy topping and you better believe I got around to adding it to my collection! When I decided to do a blog on sweet potato casserole I immediately whipped out this recipe with the intentions of following it to the T! Then I remembered how freaking delicious my grandmother whipped sweet potatoes were *light bulb moment*
Hmmm….I wonder what would happen if I combined my grandmother’s recipe, with my mother-in-law’s recipe???? I’ll tell you what happens, pure sweet potato casserole bliss!!!!
Here’s why I ADORE this recipe so much
1.) It has the perfect balance of sweetness.
2.) The spices in this recipe enhance the natural flavors of the sweet potatoes, making them downright addictive.
3.) The sweet potatoes are sooooo creamy, fluffy, and light. Baking fresh sweet potatoes are a must! Don’t you dare go for the can or boiling water!!!
4.) The topping. Mercy, the topping. Crunchy, sweet…step aside marshmallows you don’t stand a chance up against this topping.
I have to eat this stuff slow to make it last longer or not I’ll convince myself that I need “just a lil bit more” and before I know it, I’ve cleared off another row in the pan all by myself. Did I mention I’m normally not a big sweet potato casserole eater??
Note* If you prefer a more caramelized crust try baking in a smaller pan or adding more butter.
Watch me make this Sweet Potato Casserole from start to finish!
The Recipe
Sweet Potato Casserole Recipe
By Divas Can Cook
Recipe type: side dish, dessert
Ingredients
- 3 medium sweet potatoes (about 3 cups of mashed sweet potatoes)
- ½ cup of half-n-half
- ¼-1/2 cup white sugar
- ¼-1/2 cup light brown sugar
- 1-2 teaspoons of cinnamon
- few pinches of ground cloves
- few pinches of ground ginger
- few pinches of ground nutmeg (optional)
- 1-2 teaspoons of vanilla extract
- 1-2 Tablespoons all-purpose flour
- ½ cup butter, melted
- 2 eggs, beaten
- TOPPING
- ½ cup all-purpose flour
- 1 cup of chopped pecans
- 1 cup light brown sugar, packed
- few dashes of cinnamon
- 5 Tablespoon butter melted
Instructions
- Preheat oven to 350 degrees
- Punch a few holes in the sweet potatoes with a fork.
- Bake for 1 hour or until fork-tender.
- Remove from oven and let cool. Turn the oven down to 325 degrees.
- Slice the sweet potatoes and use a spoon to scrape the tender insides into a large bowl.
- Mash the potatoes up with a potato masher to break up any large pieces.
- Add in the half-n-half
- Mix the sweet potato mixture thoroughly until creamy.
- Mix in the brown sugar, white sugar, cinnamon, cloves, ginger, nutmeg and butter.
- Add in the flour to thicken if needed and mix well.
- Taste the mixture to make sure it tastes good and sweet (but not to sweet since we still have that yummy sweet topping to add to it. Add in more spices to suit your taste buds if needed.)
- Add in the eggs and mix well.
- Spoon the mixture evenly into a 9X9 inch pan. Set aside.
- In a medium bowl, add in all of the topping ingredients. Stir until crumbly.
- Spoon the topping mixture evenly on top of the sweet potato mixture.
- Bake for 30 minutes.
This dish was delicious! It was so good that my husband tried wanted to leave it behind instead of bringing to the family gathering. The cloves and ginger really enhanced the flavor. Thanks for the fantastic recipe.
I want to make this but like Tamera’s son I do not like nuts. Are the potatoes good enough to stand on their own without a topping?
I followed the recipe exactly and it is so delicious! I am afraid to bring this to any family event because I know I will be designated to make the sweet potato casserole moving forward. The topping is an added bonus. Thank you,Thank you!
Made this for this years Thanksgiving and it was a hit. Family members have requested it for Christmas along with the devil eggs. Both are total hit!!!
I made it today for the first time and it was so good. I didn’t have the half and half so I used Eagle Brand sweetened condensed milk and it still turned out delicious. This recipe was simple to follow and so good. I will be making this again.
Thank you
My son loves this but he hates any kind of nuts. I have tried making the topping and just leave out the nuts but it becomes to thin. Do you have any suggestions on a nice topping minus the pecans? and not just Marshmallows?
I’m excited to make this for thanksgiving and I want to double the recipe. Will this effect the temperature or cooking time you think? Thanks!
Hi! I made this last year for thanksgiving and I loved it but I was wondering would it be bad to use canned sweet potato? I’m just trying to save time. I just don’t want it to taste different cause last year was delicious.
I’ve always microwaved potatoes instead of baking and it still turns out amazing! That way you have a lot of time cut down 🙂
I am back on this site for a second time to get this recipe, I made it two weeks ago, and plan to make it again in another two weeks.
My potatoes are in the oven right now.i can’t wait to try this. I’m going to half and half it.some of the family don’t do pecans.
Thanks Diva
will vaporated milk be an okay substitute for half and half in case its in the pantry
That should be okay but I just do half milk and half water and it’s just as good.
I made this for thanksgiving and it was a hit! The first thing to go from the dinner table and requested for christmas. Not to sweet … I messed up a little on the topping but it came out good anyways (I think I used too much flour). Anyways, thanks Diva!
This was my first Thanksgiving cooking for my new family and it was a success! I tripled this recipe and used marshmallow topping instead of the pecans and let’s just say we didn’t have any left overs! Thank you for sharing your recipes!
This is a must!!! Did it for a party at work and everyone was asking for the recipe even I was left speechless. Thank you so much!
I made this for Sunday dinner on yesterday and it was ’nuffin’ but the truth! OMG!!!! The crunch you get from the topping was to die for! Our guest could not stop talking about how good this casserole taste. The truth is they couldn’t stop talking about how good all of the food taste!
Just wanted to say I made this for Christmas dinner and it was absolutely AMAZING! First time I actually followed a recipe and didn’t change it=) Thank you so much!!!
Hello Divas,
I tried this recipe and it got rave reviews! It's a keeper! Thank you diva for sharing. Matter of fact, I'm trying many of your recipes. You make it look so easy. Thank you and Happy Holidays.
I have always been intimidated in the kitchen. I'm the baby in my family, so when moms was teaching my sisters how to cook, I was outside enjoying the sun! I literally just finished preparing this dessert; its an easy recipe and it taste phenomenal! Thank you so much!!!
Thank you so much!!! I made this for Thanksgiving and it was scrumptious! Very simple and your video helped a lot 🙂
I want to try this recipe, but is it meant to be eaten with dinner or as a dessert like sweet potato pie?
I tried this recipe for dinner the other night and it was off the chain. My family loved it. I had to give you your props Diva. I will be cooking this for Thanksgiving.
this sounds so good! i will be trying this one. thanks!
I can't wait to make this I am so busy this month next month I am going to make this and test it out at church and see if they love it as much as I do. Can't wait thanks so much.
This was an amazing recipe… the only change I made was to cut the sugar in half.