Go Back
+ servings

Sweet Potato Casserole

Prep Time10 mins
Cook Time28 mins
Total Time38 mins
Servings: 6
Author: Vanjo Merano


  • 3 large sweet potatoes peeled and cubed
  • 3/4 cup all-purpose flour
  • 3/4 cup granulated white sugar
  • 1/4 cup fresh whole milk
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon almond extract
  • 2 to 3 oz. pecan chips
  • 1/2 cup brown sugar
  • 4 tablespoons butter softened
  • 3/4 teaspoon salt
  • 4 cups water for boiling


  • Pour the water in a cooking pot. Let boil.
  • Add the diced sweet potatoes. Continue to boil for 15 to 20 minutes or until the sweet potatoes are soft.
  • Remove the sweet potatoes from the pot and let the water drain. Transfer to a large mixing bowl and let cool to room temperature.
  • Meanwhile, pre-heat the oven to 350F.
  • Mash the sweet potatoes using a potato masher or a fork. Add the milk, white sugar, vanilla and almond extracts, 2 tablespoons of butter, eggs, and 1/2 teaspoon salt. Mix well until all the ingredients are well distributed.
  • Arrange the mixture in a baking pan.
  • Create the topping by combining all-purpose flour, brown sugar, remaining 2 tablespoons butter, and 1/4 teaspoon salt. Mix all the ingredients well and spread over the potato mixture in the baking pan.Top with pecan chips.
  • Place the baking pan in the oven and bake for 28 to 33 minutes.
  • Remove the pan from the oven. Let cool.
  • Serve. Share and enjoy!


Serving: 6g