Holiday Sweet Potato Casserole

December 16, 2012


This Sweet Potato Casserole has become one of my trademark dishes and it is one of my most requested recipes.

It is the potluck side that I am asked to bring to the annual family Thanksgiving dinner, it is now always featured with the Christmas turkey dinner.

So if you’ve been struggling to find a sweet potato side dish, you just may want to give this a try.

I will warn you that this is more sweet than savoury – like eating pumpkin pie – which is why everyone likes it so much.

Even kids like it.

The most prevalent flavours are the vanilla in the sweet potato base, and then the topping is essentially a praline crumble topping.  It’s very sweet, with a pretty high (okay, very high) sugar content and vanilla.  You can cut back the sugar if you want to.  You can cut the half and half to milk, but frankly, for Christmas, I figure we’re consuming so much fat and sugar anyway, we may as well enjoy the added richness with the half and half.

Now, for my gluten-free friends, I have not tried this with a gluten-free flour, but while I cannot guarantee this, I believe it would work, as this is not baking, so that science that is so essential for baking is not necessarily so for this dish.  I would either use Bob’s Red Mill Gluten-free All Purpose Flour or quinoa flour.

You can also vary the sweet potato quantity by a cup or two and it won’t hurt the recipe.

For cooking the sweet potatoes, instead of giving you directions on how to do this, I leave the choice to you.  Historically, I have roasted the sweet potatoes in their skins on a foil-lined baking sheet for about 45 minutes at 400 degrees F.  I have been reviewing a great cookbook called Holiday Slow Cooker by Ulysses Press and just used their technique of cooking the potatoes in a 6 quart slow cooker on high for four hours.  That’s my new favourite way to do sweet potatoes.  Easy, and gorgeously carmelized potatoes, ready for the recipe.


Sweet Potato Casserole


  • 6 cups cooked sweet potato*
  • ?1/2 cup white sugar
  • 2 eggs, beaten
  • 1/2 teaspoon salt
  • ?4 tablespoons butter, softened
  • 1/2 cup half and half
  • 1/2 teaspoon vanilla extract
  • 1/2 cup packed brown sugar
  • 1/3 cup all-purpose flour
  • 3 tablespoons unsalted butter, softened
  • 3/4 cup chopped pecans


  1. Preheat oven to 325 degrees F (165 degrees C).
  2. In a large bowl, mix together the sweet potatoes, white sugar, eggs, salt, butter, half and half and vanilla extract. Mix until smooth.
  3. Transfer to a greased 9x13 inch baking dish.
  4. In a separate bowl, combine the brown sugar and flour. Cut in the butter until the mixture is mealy. Stir in the pecans.
  5. Sprinkle the mixture over the sweet potato mixture.
  6. Bake in the preheated oven 30 minutes, or until the topping is lightly brown.
  7. *Sweet potatoes can be roasted in oven, boiled on stove or my new favourite is to place sweet potatoes in their skins in a large 6 quart slow cooker for 4-5 hours on high. Remove, cool slightly and peel. This simulates roasted sweet potatoes, bringing out their sweetness, and frees up the oven.


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