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Challenge: Fall Harvest

Southern Sweet Potato Casserole

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This creamy dreamy sweet potato casserole is made from, fresh whipped sweet potatoes, sugar, sweet milk, butter, eggs, spices and topped off with a crunchy cinnamon pecan topping.

Southern Sweet Potato Casserole

  • Servings: 6-8
  • Prep Time: 20 min
  • Cooking Time: 45 min


  • 6- 7 sweet potatoes (approx 3 pounds)
  • ½ - cup butter, softened
  • 1 - large egg, beaten
  • ⅓ - cup sweetened condensed milk
  • 1 - teaspoon cinnamon
  • ½ - teaspoon nutmeg
  • 1 - teaspoon real vanilla extract
  • ½ - cup granulated sugar
  • 1 - cup brown sugar
  • ⅓ - cup flour
  • ¼ - cup butter or margarine, softened
  • 1 - cup chopped pecans


  1. Prick the sweet potatoes all over with a fork. Microwave on high for 8 to 10 minutes or until tender, turning the potatoes once.
  2. When the sweet potatoes are fork tender remove from the Microwave and cool completely. Remove the skin and discard.
  3. Add cooked sweet potatoes, butter, egg, sweetened condensed milk, sugar, vanilla and spices together.
  4. Preheat oven to 350 degrees. Blend everything together with a mixer until smooth. Pour sweet potato mixture into a greased 8 x 4 round or 8 x 8 square inch baking dish. Set aside and prepare topping.
  5. Mix all the topping ingredients together. Drop the topping evenly over the top of the sweet potato mixture. Bake at 350 for 40-45 minutes until bubbly and the topping is crispy.

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Time Saver Tip: This recipe can be prepared, assembled and frozen (unbaked) ahead of time. Just remove from the freezer, thaw and bake the day you want to serve.


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