I have always loved Mom’s sweet potato casserole. It is so delicious, it tastes like you are eating a dessert, before you even get to dessert.
This easy sweet potato recipe is the perfect Thanksgiving side dish recipe. You can make it for your next get together and will be sure to bring a dish everyone will love.
Sweet potato casserole is a classic family recipe, and our Mom’s sweet potato casserole is the best out there! Make sure to try it for yourself and share the recipe with others.
While this sweet potato recipe isn’t the one with marshmallows melted on the top, but our Mom’s Sweet Potato Recipe IS, and both are just as delicious! You can also try out our Slow Cooker Sweet Potato Mash Recipe or The Best Candied Yams Recipe (without corn syrup!) for more great Thanksgiving recipes.
Ingredients You’ll Need For Our Mom’s Sweet Potato Casserole Recipe:
- Sweet potatoes
- Sweetened condensed milk
- Vanilla extract
- Brown sugar
How To Make Our Mom’s Sweet Potato Casserole Recipe:
To begin this recipe, start by preheating the oven to 350 degrees.
Then using a large pot, bring water to a rapid boil.
While the water is boiling, peel and chop the sweet potatoes, cutting the potatoes into 1 inch cubes.
When the water is boiling, carefully place the sweet potato cubes in the water and let them boil for 10 to 15 minutes or until the potatoes are soft.
Then place the boiled potatoes in a large mixing bowl along with the sugar, sweetened condensed milk, 3 tablespoons of melted butter, ½ teaspoon of salt, and 1 teaspoon of vanilla extract.
Once all of that is in there, use a hand mixer and beat it all together at medium speed until the potato mixture is nice and smooth.
Now, add the eggs to the potato mix and beat it together again.
When that is done, get out your 9×13 inch pan, spray it down with nonstick cooking spray, and pour the potato mixture into the pan.
Now for the topping, use a small mixing bowl and pour in the flour, brown sugar, ⅛ teaspoon of salt and whisk it together with either whisk or a fork.
Then stir in 2 tablespoons of melted butter and mix until the butter is incorporated.
Sprinkle that flour mixture over top of the potatoes and then evenly disperse the chopped pecans on top.
Place the pan in the oven to bake the casserole for 25 minutes at 350 degrees or until it is lightly golden.
After removing the casserole from the oven, preheat the broiler.
Then put the casserole in the broiler for about 45 seconds or so until the topping becomes bubbly.
Remove the casserole from the broiler and let it sit for 2-5 minutes before serving it.
Looking for another side dish for Thanksgiving?! Try our Green Bean Casserole!
To Make This Thanksgiving Recipe You Will Need:
- Large pan
- 9×13 inch pan
- Large mixing bowl (THESE are some of my favorites!)
- Small mixing bowl
- Nonstick cooking spray
- Hand mixer
So What Exactly IS the Difference Between Yams and Sweet Potatoes?!
I know people tend to use yams and sweet potatoes like they are the same, but they actually are not. Yams will have a harder brownish outside and have a more starchy inside flesh. Yams are also known for growing to be very large.
As for the sweet potato, it has a lighter reddish brown outside and a bit more of a softer buttery inside as opposed to yams. Sweet potatoes also generally tend to be around the same size of a normal potato, but some may be slightly larger than a russet potato.
Check out Food & Wine to learn more about the differences between sweet potatoes and yams.
Looking for even more Sweet Potatoes?! You’ll love this EASY Instant Pot Sweet Potato Casserole!
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Are You Going to Enjoy Sweet Potatoes This Thanksgiving? You Know I Yam with These Recipes!
- Instant Pot Baked Sweet Potatoes Recipe
- Instant Pot Sweet Potato Casserole Recipe
- Coconut Pecan Sweet Potatoes Recipe
- Slow Cooker Candied Sweet Potatoes Recipe
- Cranberry Pecan Sweet Potato Bake
Mom’s Sweet Potato Casserole Recipe
- 2 pounds sweet potatoes peeled and chopped
- ½ cup sugar
- ¼ cup sweetened condensed milk
- 3 Tablespoons butter melted
- ½ teaspoon salt
- 1 teaspoon vanilla
- 2 eggs
- ⅓ cup flour
- ⅔ cup brown sugar
- ⅛ teaspoon salt
- 2 Tablespoons butter melted
- ½ cup pecans chopped
- Preheat oven to 350°.
- Place a pot of water on the stove and bring the water to a boil.
- Peel and chop the potatoes into 1 inch cubes. Once the water is boiling put your potatoes in for 10 to 15 minutes or until the potatoes are soft.
- Place potatoes in a large bowl; add sugar, sweet and condensed milk, 3 tablespoons of melted butter, 1/2 teaspoon salt, and vanilla.
- Beat with a mixer at medium speed until smooth. Add eggs; beat well
- Pour potato mixture into a 13 x 9 inch baking pan coated with cooking spray.
- To prepare topping, combine flour, brown sugar, and 1/8 teaspoon salt; stir with a whisk. Stir in 2 tablespoons melted butter.
- Sprinkle flour mixture evenly over potato mixture; arrange pecans evenly over top.
- Bake at 350° for 25 minutes or just until golden.
- Preheat broiler (remove casserole from oven).
- Broil casserole 45 seconds or until topping is bubbly. Let stand a little bit before serving.
- Large Saucepan
- 9×13-inch Baking Pan
- Hand mixer
- Small Mixing Bowl
- Large Mixing Bowl
If you made our recipe be sure to tag us on Instagram so we can see your hard work using #sixsistersstuff.