Sweet Potato Casserole

Sweet potato vine in flower

Here is Kathy’s (Matt’s girlfriend) delicious recipe for sweet potatoes that is a great departure from the traditional pineapple and marshmallow sweet potatoes.  It is made of fresh sweet potatoes, not canned for a great fresh flavor and is filled with aromatic spices and a bit of pecans.   As there is just a little brown sugar in the recipe, it is not too sweet. 

This scrumptious dish makes a great addition to your holiday menu but, there is no need to wait for a holiday to enjoy it; it’s great any time!  It is easy to make and delicious.

This dish is a keeper and will make anyone a sweet potato lover!

Sweet Potato Casserole


2 ½ pounds sweet potatoes
2 eggs, lightly beaten
3 tablespoons unsalted butter, melted (melt extra for baking dish)
2 tablespoons packed light brown sugar
1 teaspoon kosher salt
½ teaspoon cinnamon
½ teaspoon ground ginger
Splash of vanilla extract
Several pinches of nutmeg
Freshly ground black pepper (very little to taste)
¼ cup coarsely chopped pecans


Preheat oven to 400 degrees.  Put the sweet potatoes on a baking sheet (she sprays the sheet with some cooking spray) and pierce each one 2 or 3 times with a fork.  Bake for about 45-50 minutes or until tender.  Set aside to cool.

You can either buy chopped pecans or chop whole unsalted pecans on a cutting board.

Turn the oven down to 350 degrees.  When sweet potatoes are cool to touch, scoop the potato out of their skins and into a large mixing bow.  Discard the skins.  Mash the potatoes or use hand mixer until they are smooth.  Add the eggs, butter, brown sugar, salt, cinnamon, ginger, nutmeg, pepper and vanilla.  Whisk the mixture until smooth (no lumps).  If necessary, use hand mixer to get to the appropriate smoothness.

Butter an 8x8 inch casserole dish.  Pour the sweet potato mixture into the pan and sprinkle the top with the pecans.  Bake until puffed, about 30 minutes.  Serve immediately.

Thanks, Kathy for another great recipe!

Flavor galore!!!

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