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Sweet Potato Casserole

Prep Time45 mins


  • 3 cups mashed sweet potatoes I used 3 average size sweet potatoes to get 3 cups mashed
  • 1 cup brown sugar
  • 2 eggs lightly beaten make sure potatoes are cooled before adding the eggs
  • 1 teaspoon vanilla extract
  • ¼ cup salted butter, melted
  • ½ tablespoon Orange Juice (optional) or pineapple juice (optional)
  • milk you might need a small amount of milk poured in to help the potatoes be creamy
  • dash of cinnamon


  • ½ cup brown sugar
  • cup flour
  • ¼ cup melted butter
  • ¾ cup chopped pecans


  • Peel and dice potatoes into 1 inch pieces
  • Add potatoes to a pot and cover with water
  • Bring to a boil and cook until potatoes are really soft
  • Drain potatoes and add to a large bowl
  • Mash potatoes using a potato masher
  • Add brown sugar
  • Add Vanilla extract
  • If using the orange or pineapple juice then add it now
  • Add the melted butter
  • Once potatoes have cooled most of the way you can add the eggs and incorporate well so there's no streaks of cooked egg whites
  • At this point if you feel like the potatoes need some milk you can add some, about a tablespoon at a time, but I usually don't


  • Mix together the brown sugar, flour, pecans and butter and sprinkle over the top. If prepping this in advance and baking later then wait and add the topping to the potatoes right before you bake them.
  • Bake at 350° for 35-50 minutes
  • When there's 5-10 minutes of baking left add a few marshmallows to the top if you'd like