Sweet Potato Casserole | Garnish & Glaze

Sweet potatoes

Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 10 -12
Author Garnish & Glaze


For the Sweet Potatoes

  • 2 pounds about 3 sweet potatoes
  • 3 tablespoons butter melted
  • 2/3 cup sugar
  • 1/3 cup evaporated milk or heavy whipping cream
  • 2 eggs beaten
  • 1 teaspoon vanilla

For the Topping:

  • 1/2 cup brown sugar
  • 1/4 cup flour
  • 2 1/2 tablespoons butter melted
  • 1/2 cup pecan pieces


  • Preheat oven to 400 degrees F. Wash potatoes and poke each with a knife a few times to allow steam to escape. Place a piece of foil in the oven and then the potatoes on top (this is to catch any drippings). Cook for 40-50 minutes until fork tender. Allow potatoes to cool until you are able to handle them and peel off the skin (it comes off really easily).
  • Place peeled cooked potatoes in a large bowl with the butter, sugar, milk, eggs, and vanilla and beat with an electric mixer until mashed and combined well. Place potatoes in a 9x9 inch casserole dish or a deep dish pie pan.
  • In a small mixing bowl, combine all the topping ingredients until crumbly and then sprinkle on top. Refrigerate until ready to bake. Bake at 350 degrees F for 20-30 minutes until top browns.