Michelle’s (from scratch) Sweet Potato Casserole


My sister moved down south many years ago, and one of her specialties is her sweet potato casserole. Always a family hit at the holidays, I decided to try my hand at her recipe two years ago. Unfortunately, she forgot to write down in her directions to drain the canned sweet potatoes. The result was a tasty but very wet dish. Last year I decided to do things a bit differently. Instead of leaving the moistness of the recipe up to chance, I baked whole sweet potatoes to use in the dish. I concocted my own recipe utilizing light brown sugar as the sweetener in lieu of granulated. I also added some ground cinnamon and vanilla bean paste for extra flavor. The casserole turned out fantastically, and everyone seemed to enjoy it tremendously. From now on I will be using fresh sweet potatoes in my dish, even though they do take some extra time and work.

Michelle's Sweet Potato Casserole
Prep time
Cook time
Total time
Serves: 8
  • 2 pounds sweet potatoes
  • ½ cup light brown sugar, packed
  • ¼ cup softened butter
  • 2 large eggs, beaten
  • 1 teaspoon ground cinnamon
  • ½ teaspoon salt
  • 1 Tablespoon vanilla bean paste
  • Topping:
  • 1&1/2 cups packed light brown sugar
  • 1&1/2 cups chopped pecans
  • ½ cup all-purpose flour
  • ½ cup softened butter
  1. Preheat oven to 400 degrees. Rinse sweet potatoes, and pierce with a fork several times. Place on foil-lined cookie sheet. Bake for 1 hour. Let cool before removing skin. (You should have about 4 cups of sweet potato flesh).
  2. In a stand mixer, add the sweet potato flesh, brown sugar, butter, beaten eggs, cinnamon, salt, and vanilla bean paste. Mix on medium speed for at least one minute, until well combined. (There will be some small lumps).
  3. Place mixture in a greased casserole dish.
  4. Mix topping and crumble over sweet potato mixture. Bake at 325 degrees for 30 minutes.

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  1. Michelle Renee' says:

    After making this dish for the past several years, I have tweaked it in the following ways:
    1. I omitted the milk in the original recipe. The potatoes are moist enough without the added liquid.
    2. For holidays and large gatherings, I double the amount of the sweet potato mixture. Leave the topping amount as it is, as there is more than enough to cover the casserole.

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