Sweet Potato Casserole

Lise from Mom Loves Baking paired this Sweet Potato Casserole with Barber’s Broccoli & Cheese for an easy, satisfying dinner. It’s a great way to gather the family around the table for something different and delicious.


  • 6 (3 pounds) sweet potatoes, peeled and chopped
  • 1/2 cup brown sugar, firmly packed
  • 1/3 cup heavy cream
  • 2 large eggs
  • 1 stick unsalted butter, softened
  • 2 teaspoons cinnamon
  • 1/2 teaspoon salt
  • 1 cup pecan halves
  • 2 tablespoons maple syrup
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt

Cooking Instructions

  1. Place chopped sweet potatoes in a large saucepan, cover with water. Bring to a boil, then simmer on medium low until tender (about 20-30 minutes). Drain and let cool.
  2. Place cooled sweet potatoes in a large bowl. With electric mixer, beat potatoes until smooth (about a minute). Add sugar, cream, eggs, butter, cinnamon and salt. Beat on medium speed until everything is combined.
  3. Pour into a 9" round casserole or pie plate. Smooth the top.
  4. Meanwhile, place syrup in a small microwave safe bowl. Microwave on medium for about 20 seconds. Stir in cinnamon, then add pecans and stir to coat with syrup mixture. Place pecans on top of sweet potato mixture in a decorative pattern.
  5. Bake for 35-40 minutes or until slightly bubbling around edges.