The World's Best Sweet Potato Casserole
Sweet Potato Filling
  • 3 cups mashed sweet potatoes
  • ½ teaspoon salt
  • 1 cup sugar
  • 1 stick butter, softened
  • ½ cup sweetened condensed milk
  • 2 eggs
Pecan Topping
  • ½ cup flour
  • 1½ cup brown sugar (packed)
  • 1 stick butter, melted
  • 1 cup chopped pecans
Sweet Potato Filling
  1. Peel and chop 2 large sweet potatoes and add to pot.
  2. Cover potatoes with water and bring potatoes to a boil.
  3. When potatoes are soft, drain and return to pot.
  4. Mash potatoes.
  5. Blend in butter, sugar, salt, milk, and eggs.
  6. Spread sweet potato mixture evenly into greased casserole dish.
Pecan Topping
  1. Mix flour, brown sugar, and pecans together.
  2. Stir in butter.
  3. Spread mixture on top of sweet potato mixture.
  4. Bake at 420 until bubbly and brown (approximately 15 minutes.
  5. Can be made ahead of time and re-heated before serving.
Recipe by Cast Iron and Wine at