Homestead Sweet Potato Casserole

Homestead Sweet Potato Casserole



Southern style sweet potatoes that are whipped, with a generous amount of butter, brown sugar and, chopped pecans, 2 eggs are used to make this custard like southern delicacy. Slowly cooked to perfection, with a blanket of rich buttery pecans and crunchy brown sugar.

Homestead Sweet Potato Casserole


3 cups sweet potatoes mashed and cooleed

1 1/2 cups brown sugar, packed ( 1/2c divided)

1/3 cup flour

3/4 cup butter melted, (1/4c divided)

2 large eggs

1tsp pure vanilla extract

1/2 cup full fat milk

4oz pecans whole,(1 cup chopped)


Gather your ingredients


Pre-heat oven to 350°F Butter a 2-quart glass baking dish.

In a large bowl combine mashed sweet potatoes with the 2 eggs, vanilla extract, milk, 1 cup of the brown sugar and 1/2 cup of melted butter. Mix together thouroughly and spoon in to prepped baking dish.


In a medium bow combine the flour 1/2 cup brown sugar and 1/4 cup of melted butter with the 1 cup of chopped pecans. Sprinkle overtop of the sweet potato casserole, pressing down gently

Bake for 35-40 minutes until the topping has browned and the filling is bubbling. 


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