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Recipe of the Week: Sweet Potato Casserole

PHOTO: Recipe of the Week: Sweet Potato Casserole by Kris Thomas Innkeeper at The Secret Bed and Breakfast in Leesburg, Alabama.

PHOTOS: The Secret Innkeepers Charlie and Kris Thomas and The Secret Bed and Breakfast sign.

It's almost that time of year. Time for the great Sweet Potato Casserole debate.

I was raised with the pecan sugar topping but many tops theirs with marshmallows.

What's your preference?

Here's my grandmother's recipe, I (Kris Thomas Innkeeper at The Secret Bed and Breakfast) now am the one that makes it in our family at both Thanksgiving and Christmas.

Sweet Potato Casserole


Filling: 1/2 stick (4 tablespoons) unsalted butter, melted, plus more for buttering the baking dish 3 to 4 large sweet potatoes (about 1 3/4 pounds), peeled and cubed 1/2 cup milk 1/4 cup brown sugar, packed 1 teaspoon pure vanilla extract 1/2 teaspoon kosher salt 2 large eggs

Topping: 1/2 cup all-purpose flour 1/2 cup brown sugar, packed 1/2 stick (4 tablespoons) unsalted butter, melted 1/4 teaspoon kosher salt 3/4 cup chopped pecans

• For the sweet potatoes: Add 1 3/4 pounds peeled and cubed sweet potatoes to a large pot of salted water. Bring to a boil over high heat, then lower the heat to a simmer and cook until the potatoes are very tender, 15 to 20 minutes. Drain and cool. Mash the sweet potatoes. • For the filling: Preheat the oven to 350 degrees F. Butter a 2-quart baking dish. • Whisk together the butter, mashed sweet potatoes, milk, brown sugar, vanilla, salt, and eggs in a large bowl. Transfer to the prepared baking dish. • For the topping: Combine the flour, brown sugar, butter, and salt in a medium bowl until moist and the mixture clumps together. Stir in the pecans. Spread the mixture over the top of the sweet potatoes in an even layer. Bake until mostly set in the center and golden on top, 25 to 30


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