Friday Favorites: Southern Sweet Potato Casserole

This gem of a recipe is from my younger sister, Marisa. She made it at a family Thanksgiving in Michigan years ago, and I’ve been hooked ever since. This is WAY better than the traditional northern version with marshmallows – blech. It gets rave reviews at any potluck I bring it to, and is now a regular feature at my own small Thanksgiving gatherings here in Austin. Photos can not adequately express how mind-blowingly yummy this dish is, but trust me: sweet potatoes as candy, right here.

Fresh from the oven. The smell alone makes me drool.

Southern Sweet Potato Casserole


  • 2 eggs
  • 1 cup granulated sugar
  • 3/4 cup butter, softened
  • 1/2 cup milk
  • 1 teaspoon vanilla
  • 3 cups cooked mashed sweet potatoes (takes about 5 whole sweet potatoes to make 3 cups mashed, or use the canned pre-mashed stuff – fresh is better though, I think)


  • 1/2 cup brown sugar
  • 1/3 cup flour
  • 2 tablespoons butter, softened
  • 4 tablespoons maple syrup


  1. Peel sweet potatoes and boil in water to soften. If necessary, cut into smaller pieces and boil further before mashing.
  2. Beat eggs, granulated sugar, and butter together. Add milk and vanilla.
  3. Combine well with the mashed sweet potatoes (I use an electric hand mixer on lowest setting – but beware splattering); spoon into a greased 2-quart casserole dish.
  4. Combine brown sugar, flour, softened butter, and maple syrup in a separate bowl, mixing until smooth; drizzle over sweet potatoes.
  5. Bake at 350° for 45 minutes.

Step 1

End of Step 1, and Step 2

Steps 3–5

Sweet potatoes brightening up the Thanksgiving meal nicely.

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