Creamy sweet potatoes covered in a delicious, crunchy butter-pecan-sugar topping, this delectable side dish will become a family favorite in your household for years to come! I’ve been making this recipe for 28+ years, and we love it because we prefer our sweet potato casserole to be only lightly sweetened. Many recipes I’ve come across use too much maple syrup for our liking, so when a co-worker came in to our potluck with this dish, I asked if I could write down her recipe. I believe she said it came from her grandmother and, well, who am I to argue with Grandma?
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Recipes may have been adapted, either using a different cooking method and/or pantry seasonings from the Pampered Chef. Appropriate credit has been given to the recipe blogger I have found it from, along with links back to the original source. Let’s get cooking!
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Since we have about 17+ people coming for Thanksgiving, I like to use our Stone Rectangular Baker With Tray, this way I can cover it with the tray whilst baking, and then use the warmed tray to serve my buttermilk biscuits afterwards!
Here’s some info:
Stoneware Baker With an All-in-One Lid, Cooking Tray, and Serving Tray!
The Stone Rectangular Baker With Tray offers the best of both worlds. The Stone Rectangular Baker and Stone Serving Tray combine the amazing cooking surface and heat retention of our unglazed stoneware with the beauty of our fully glazed stoneware. You can take both the baker and serving tray straight from the microwave, oven, or freezer to your table. When you’re not using it as a lid, the Stone Serving Tray can be used to bake cookies, cook veggies, serve food, or store leftovers in the fridge!
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Let’s jump right in!
Let’s jump right in!!
Ingredients
- 2 pounds Sweet Potatoes
- 2 tablespoons granulated sugar
- 1/3 cup unsalted butter
- ½ cup milk
- 2 eggs, beaten
Topping
- 1/3 cup brown sugar, packed
- 1/3 cup pecans, chopped
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
Instructions
Preheat oven to 325⁰F/ 165⁰C.
Add a pinch of salt to a large pot of water; bring to a rolling boil.
Peel and cube sweet potatoes, add to boiling water, and cook until tender, approximately 20 minutes.
Meanwhile, chop pecans and melt butter. Combine brown sugar, pecans, flour and melted butter in a small bowl until combined.
Drain sweet potatoes, place back into pot. Mash sweet potatoes, then add sugar, butter, milk and beaten eggs, mixing to combine.
Pour into Stone Rectangular Baker, then add topping, sprinkling to cover sweet potatoes. Cover with Stone Tray or foil.
Bake for 45 minutes, remove cover and bake for an addition 15 minutes, or until topping is nicely browned.
Serve immediately.
That’s it! I hope that you’ll give this a try, and please leave a comment to let me know what you think about this recipe. I would love to hear from you. Let’s make great food together!
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***I am a Pampered Chef Consultant – please contact me when you would like to schedule your virtual or in-person party, fundraiser or wedding shower, or to place an order. If you have any questions about the products you already have, or want some information on starting your own PC business, I can help you with that as well!!***
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Sweet Potato Casserole (Video)
Equipment
Ingredients
- 2 lb Sweet Potatoes, peeled and cubed
- 2 tbsp granulated sugar
- ⅓ cup unsalted butter
- ½ cup milk
- 2 eggs, beaten
Topping
- ⅓ cup brown sugar, packed
- ⅓ cup pecans, chopped
- 2 tbsp butter
- 2 tbsp all-purpose flour
Instructions
- Preheat oven to 325⁰F/ 165⁰C.Add a pinch of salt to a large pot of water; bring to a rolling boil.
- Peel and cube sweet potatoes, add to boiling water, and cook until tender, approximately 20 minutes.
- Meanwhile, chop pecans and melt butter. Combine brown sugar,pecans, flour and melted butter in a small bowl until combined.
- Drain sweet potatoes, place back into pot. Mash sweet potatoes, then add sugar, butter, milk and beaten eggs, mixing to combine.
- Pour into Stone Rectangular Baker, then add topping, sprinkling to cover sweet potatoes. Cover with Stone Tray or foil.
- Bake for 45 minutes, remove cover and bake for an addition15 minutes, or until topping is nicely browned.
- Serve immediately.
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