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Time for Christmas Casserole

Sweet Potato Casserole, Andrew Meade

Photo by Andrew Meade

Christmastime is my favorite time of the year. I love the decorations, getting together with friends and cooking the recipes that take me back to my childhood. Growing up, the star of our table was my mom’s turkey, and it still is! But the delicious holiday side dishes are part of what the table complete, and this sweet potato casserole with brown sugar and pecans will have you begging for more. Happy holidays and buen provecho!


Serves 6-8

3 cups mashed cooked sweet potatoes (about 2 lbs. raw)
½ cup granulated sugar
1 ½ sticks (3/4 cup) Plus 1 tablespoon unsalted butter, melted and cooled
2 large eggs
1 teaspoon vanilla
1/3 cup evaporated milk
½ teaspoon allspice
1 cup, firmly packed, light brown sugar
½ cup all purpose flour
1 cup chopped pecans

Preheat oven at 350 F
In a large bowl whisk together the sweet potatoes, the granulated sugar, ½ cup of butter, the eggs, the vanilla, the milk and the allspice until mixture is smooth. Transfer the mixture to an 8” square baking dish. In a bowl, stir together, with a fork, the brown sugar, the flour, the remaining butter and the pecans. Sprinkle the mixture over the sweet potato mixture and bake the casserole in the middle of the oven for 30 minutes.

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