Sweet Potato Casserole

This dish is so simple: pretty much mix and bake.  I usually cook the potatoes in the oven in their own skin and then peel them and throw them in.  It’s very simple to do.  If you want it even easier, just get the ones that come in the can.  By the way, in the U.S. sweet potatoes and yams are interchangeable terms for the same kind of potato.  Everywhere else: beware!  True yams don’t resemble sweet potatoes in any way.  There are two kinds of sweet potatoes: the dark-skinned, orange, sweet kind, perfect for this dish, and the lighter skin, crumbly kind (similar to a regular baking potato).  In the U.S., the lighter skinned is called a yam, but it’s a misnomer.  Click here to learn more.  Now, on with the recipe:

Makes: 8 servings, Prep Time: 20 minutes, Cook Time: 20 minutes


  • 2 beaten eggs
  • 1/2 cup granulated sugar
  • 1/4 cup of melted butter
  • 1 teaspoon of vanilla extract
  • 4 cups of cooked, mashed, sweet potatoes, approx. 3 lbs.
  • 1/2 cup of raisins
  • 1/2 cup of packed brown sugar
  • 1/4 cup of all-purpose flour
  • 2 tablespoons cold butter
  • 1/2 cup of chopped pecans


  1. Preheat oven to 350 degrees Farenheit.  In a large bowl stir together the eggs, granulated sugar, melted butter, and vanilla. Stir in the cooked sweet potatoes and raisins. Spread the mixture evenly in an ungreased 2-quart square baking dish.
  2. For topping, in a small bowl, combine brown sugar and flour. Cut in butter until mixture resembles coarse crumbs. Stir in pecans. Sprinkle over sweet potato mixture. Bake in preheated oven for 20 minutes or until heated through.

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