Sweet Potato Casserole

Every year the sweet potato casserole is a subject of debate – pecan crumble or marshmallows.  We are fairly split – everyone else wants marshmallows, I want pecan crumble.  Since I am cooking, this time I win, and it is pecan crumble (last time it was marshmallows).  One thing does stay the same – I use the sweet potatoes from my garden, that makes me very happy.

I did try out a new recipe – Ree Drummond’s Soul Sweet Taters.  They were AMAZING!  This will be my go-to recipe from now on.

Soul Sweet Taters

from Ree Drummond

  • 1 3/4 lb sweet potatoes (about 4 medium or more smaller ones) (from the garden)
  • 1 cup granulated sugar
  • 1 cup milk
  • 2 large eggs (from Farmer Kim)
  • 1 teaspoon vanilla extract
  • 1 teaspoon salt
  • 1 cup packed dark brown sugar
  • 1 cup pecans, chopped
  • 1/2 cup all-purpose flour
  • 6 tablespoons unsalted butter, at room temperature


Preheat the oven to 375F.

Put the sweet potatoes on the oven rack and bake until fork-tender, about 45 minutes. When the potatoes are finished cooking, let cool slightly, about 5 minutes. Slice them open lengthwise and scrape out the flesh with a fork into a large bowl.

Increase the oven temperature to 400F.

Add the sugar, milk, eggs, vanilla and salt to the the sweet potatoes. Mash the mixture with a potato masher until combined and slightly lumpy-you don’t want it to be perfectly smooth.

In a separate bowl, mash the brown sugar, pecans, flour and butter with a pastry cutter or fork until thoroughly combined. The mixture should resemble a crumble.  Spread the sweet potato mixture in a baking dish (I used a tart pan) and sprinkle the crumb mixture all over the top.

Bake until golden brown, about 30 minutes.

Serve and enjoy!

10 servings


2 Comments Add yours

Let me know what you think of this post, and if you try the recipe, please let me know how it was and any suggestions you have. Thanks, Andrea

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