Sweet Potato Casserole Recipe

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So I am about to publicly divulge my family’s secret sweet potato casserole recipe. I am risking excommunication for doing this, but this is one of my favorite dishes, and it’s too good not to share! As far back as I can remember, I would beg my stepdad to make this dish, on Thanksgiving, Christmas, my birthday, any special day really. Come November, I was dying to try to make it here in Spain, although finding the ingredients would prove almost impossible. Usually I cheat at home and make it from canned sweet potatoes, but since it’s hard enough to find actual sweet potatoes in Spain, I knew there was no way I would be able to find them canned. One of my secret expat tips is to stock up on vanilla extract and brown sugar in the States before coming, because if you love baking like me, its pretty hard to find it anywhere outside Madrid in Spain.

But after harassing my brother and my stepdad, I finally got them to send me a recipe for it from scratch. Did I mention they are serious chefs? Assembling everything, making the conversions to the metric system, ect was tricky, but it turned out pretty damn good. I’ve made it twice since I’ve been here, once on Thanksgiving, and it was a HUGE success with my Spanish friends, and again on Christmas. Get ready for the best sweet potato casserole you will ever try. Perfect comfort food on these chilly winter nights. Enjoy!

4-6 baked sweet potatoes (spanish batata)
1/2 cup of white sugar
1 stick of butter
5 eggs
2 tspn vanilla extract
1 cup of brown sugar
1/3 cup of melted butter
1/3 cup of flour
1 cup of pecans (in my case, chopped walnuts because pecans don’t exist on the Iberian peninsula)

Poke holes in the sweet potatoes with a fork (so they don’t explode) and bake at 400F for 30-45 min. You want to be sure an line the baking pan with foil since the potatoes will release sugar that will burn on the pan. You want to make sure they are baked to the point of being very soft to the touch. I usually bake mine off the day before, let them cool and then peal them. Mush them up good and pull out any stringy, hard pieces.

Mix the sweet potatoes with the sugar, butter, eggs, and vanilla so that it makes a nice thick batter. Line a glass baking dish with it, depending on how big the dish is, you might need to enlarge or shrink the recipe. Spread evenly in the dish, like brownie batter. It should be around a centimeter or two high, oh snap, look who’s getting used to the metric system!

In a separate bowl, mix the ingredients for the crust and evenly spread out over the top of the casserole batter. Bake in an oven at 350 F for 30-40 minutes or until the top browns. Check after 20 minutes.

Best to eat warm, but I think it tastes just as good as leftovers the next day, even cold!

What’s your favorite fall or winter recipe?


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5 Comments on “Sweet Potato Casserole Recipe

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  1. Oooo! This looks like it will be a great addition to our makeshift Thanksgiving dinner tomorrow. Ovens are pretty rare here in Korea, but I bet my crockpot would do the job just nicely! Yum!

  2. Long-time reader, first-time commenter… I made this recipe this evening, y tiene muy buena pinta 🙂 Thank you so much for sharing! Melanie

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