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Here’s another dish that’s great for family get-togethers that will have people clamoring for the recipe. A mix between savory and sweet, this double-duty casserole can be served as a side dish and also satisfies a sweet tooth. Also, if you feel like simplifying things, go ahead and use canned sweet potatoes/yams; it saves time and tastes just as good. After trying this, you’ll be racking your brains for more ways to use those delicious sweet potatoes!

Serves 10-12

1 hour

Rated 5 out of 5
Rated by 3 reviewers
  • 2 lbs. sweet potatoes, 5-6 medium sweet potatoes
  • 2/3 cup granulated sugar
  • 1/2 cup brown sugar
  • 1/4 cup evaporated milk (low-fat optional)
  • 2 eggs
  • 1 stick unsalted butter, melted
  • 1 1/2 tsp. ground cinnamon
  • 1 tsp. pure vanilla extract
  • 1/2 tsp. kosher salt
  • 1 cup pecans, chopped
  • 1 cup all-purpose flour
  • 2/3 cup brown sugar
  • 1 stick unsalted butter, cubed
  • 1 tsp. ground cinnamon
  • 1/8 teaspoon salt
  1. Preheat oven to 350ºF and butter a 9x13 baking dish.
  2. Place sweet potatoes in a large pot of water and boil until tender. Allow to cool and remove skin. Dice into 1-1 1/2 inch cubes
  3. In a large bowl, mix or mash potatoes and add sugars, evaporated milk, eggs, butter, cinnamon, vanilla and salt. Mix well and pour into baking dish.
  4. In a medium-sized bowl, combine all “Topping” ingredients. Mix well to make sure everything is incorporated. Spread topping evenly on top of sweet potato mixture.
  5. Place in oven and bake for 25-30 minutes, or until the top is golden brown and crispy. Optional: place under broiler for 30 seconds until top is bubbling. Allow 10 minutes to cool and serve hot.

Recipe adapted fromA Sweet Pea Chef

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