Umami Recipes
Umami Recipes

Sarah’s Recipe Book

Sweet Potato Casserole

12 servings


20 minutes

active time

1 hour 5 minutes

total time


4 cups peeled, cubed sweet potatoes

2 large eggs, beaten

½ cup white sugar

½ cup milk

4 tablespoons butter, softened

½ teaspoon vanilla extract

½ teaspoon salt

½ cup packed brown sugar

⅓ cup all-purpose flour

3 tablespoons butter, softened

½ cup chopped pecans


Preheat oven to 325 degrees F (165 degrees C).

Prepare sweet potatoes: Put sweet potatoes in a medium saucepan and cover with water. Cook over medium-high heat until tender, 10 to 15 minutes. Drain and transfer to a large bowl.

Mash drained sweet potatoes with a fork. Add eggs; mix until well combined. Add sugar, milk, butter, vanilla, and salt; mix until smooth. Transfer to a 9x13-inch baking dish.

Make topping: Mix brown sugar and flour together in a medium bowl. Cut in butter with a pastry cutter until mixture is coarse and looks like peas; don't overmix. Stir in pecans. Sprinkle topping over sweet potato mixture.

Bake in the preheated oven until topping is lightly browned, about 30 minutes.



Serving Size



226 kcal

Total Fat

11 g

Saturated Fat

5 g

Unsaturated Fat

0 g

Trans Fat



50 mg


188 mg

Total Carbohydrate

30 g

Dietary Fiber

2 g

Total Sugars

20 g


3 g

12 servings


20 minutes

active time

1 hour 5 minutes

total time
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