Sweet Potato Casserole

annie's cooking lab

I made this recipe for the first time for Thanksgiving several years ago. Ever since, it has been a staple dish on our table for the holidays. The creamy sweet potatoes contrast wonderfully with the sweet, crunchy topping.

One of the great things about this sweet potato casserole is that the components can be made the day before and refrigerated until you need them. I wait to put the topping on the casserole until I’m ready to bake it to make sure the topping doesn’t get soggy. If you’re feeding a big crowd I would recommend doubling the recipe, it’s always a hit at our gatherings and the leftovers are delicious!

Sweet Potato Casserole


  • 4 medium sized sweet potatoes
  • 1 cup sugar
  • 1 cup milk
  • 2 eggs
  • 1 tsp. vanilla extract
  • 1 tsp. salt
  • 1 cup brown sugar
  • 1 cup pecans, chopped
  • 1/2 cup flour
  • 6 tbl. butter
  1. Preheat the oven…

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