Twice-Baked Sweet Potato Casserole


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A delicious side dish that will really surprise and delight the family.

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  • 3 lbs. sweet potatoes
  • 1/2 C. (1 stick) unsalted butter, softened
  • 1/4 C. heavy cream
  • 2 large eggs
  • 1/4 C. packed light brown sugar
  • 1 tsp. pure vanilla extract
  • 1/4 tsp. allspice
  • Pinch of mace
  • Salt and pepper to taste
  • Topping:
  • 1/2 stick unsalted butter, cut into cubes
  • 1/4 C. packed light brown sugar
  • 1/4 C. chopped pecans

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Preheat oven to 375. Scrub sweet potatoes and prick skins with a fork. Bake uncovered on a baking sheet until they are soft, about 1 hour. Allow the potatoes to cool, then peel away the skin using a sharp paring knife. Place peeled potatoes in a mixing bowl and, using a potato masher or a stiff wire whisk, blend until smooth. Add butter, cream, eggs, brown sugar and vanilla to mashed sweet potatoes and use a stiff wire whisk to whip together thoroughly. Add allspice and mace, then season to taste with salt and pepper. Spoon sweet potato mixture into a buttered baking dish. Dot with cubes of butter and sprinkle with brown sugar and pecans. Bake 30-40 minutes. The sweet potatoes will puff up slightly and topping will be bubbly and golden when casserole is done.

Serves 8.

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