Sweet Potato Pie Casserole

Once you taste this simple delicious sweet potato pie casserole, you won't ever go back to the marshmallow topped variety! I bake the sweet potatoes on a baking sheet in the oven for 1-2 hours or until softened but feel free to cook them in the microwave or boil them in a saucepan. This can be prepared a day or two ahead of time and refrigerated, just add about 10 extra minutes to baking time. This is on my table every Thanksgiving!

Course Side Dish

Cuisine American, Southern

Keyword Side dish, Southern, Sweet Potato Pie Casserole, Thanksgiving

Prep Time 20

Cook Time 1 30

Servings 8 people

Calories 390kcal

Ingredients

For the Filling

5 sweet potatoes
1/4 tsp salt
1/4 cup butter
2 eggs
1 tsp vanilla extract
1/2 tsp ground cinnamon
1/3 cup white sugar
2 tbsp heavy cream

For the Topping

1/4 cup butter softened
3 tbsp flour
2/3 cup packed brown sugar
1/2 cup chopped pecans

Instructions

For the Casserole

Preheat oven to 350 degrees F. Lightly grease a 9×13 inch baking dish
Bake sweet potatoes on a baking sheet for at least 1 hour or until they are soft and fork tender. Remove from oven until safe enough to handle. Peel sweet potatoes and place in a large bowl and mash
Add in the salt, 1/4 cup butter, eggs, vanilla extract, cinnamon, sugar, and heavy cream and mix well until all combined. Transfer mixture into prepared baking dish

For the Filling

In a medium bowl, combine 1/4 cup butter, flour, brown sugar, and copped pecans. Mix together with a pastry blender or 2 forks to the consistency of course meal. Sprinkle over sweet potato mixture
Bake in preheated oven for about 30 minutes or until heated through