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8"x8" sweet potato casserole

(1 rating)
sokygal avatar
Recipe by
Teresa G.
@sokygal
Here, KY

This recipe is the perfect size for a smaller gathering. We use our own homegrown sweet potatoes and local farm eggs to create this sweet and crunchy family favorite. So delicious!

(1 rating)
yield 6 serving(s)
prep time 45 Min
cook time 1 Hr
method Bake

Ingredients For 8"x8" sweet potato casserole

  • 2 c
    cooked sweet potatoes (about 2 large, baked, nuked or boiled and peeled
  • 2
    eggs
  • 1/2 c
    granulated sugar
  • 1/4 c
    salted butter, melted
  • 1/4 c
    milk
  • 1 tsp
    pure vanilla extract
  • FOR THE TOPPING:
  • 1/2 c
    light brown sugar, firmly packed
  • 1/4 c
    all purpose flour
  • 1/2 c
    chopped pecans
  • 1/4 c
    salted butter, melted

How To Make 8"x8" sweet potato casserole

  • 1
    Lightly butter an 8"x8" casserole dish; set aside.
  • 2
    Using a hand mixer, beat the sweet potatoes until smooth or to derired consistency (I like to leave a few lumps) and remove any "strings" you see that may be in the potatoes.
  • 3
    Add eggs; mix well.
  • 4
    Add 1/2 cup granulated sugar, 1/4 cup melted butter, milk and vanilla; mix well.
  • 5
    Pour potato mixture into prepared dish.
  • 6
    Place oven rack in middle position and preheat oven to 375 degrees F.
  • 7
    In a medium bowl, mix together brown sugar, flour and pecans; distribute evenly over sweet potato mixture.
  • 8
    Spoon remaining 1/4 cup melted butter evenly over the top.
  • 9
    Bake at 375 degrees F for 1 hour, rotating dish after first 1/2 hour.
  • 10
    Allow to cool for at least 10-15 minutes before serving. Refrigerate leftovers.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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