Sweet Potato Casserole


  • 5 to 6 medium sweet potatoes
  • 1 stick of butter
  • ¾ cup orange juice
  • 1 teaspoon finely grated orange zest
  • 1 cup evaporated milk or heavy cream
  • 1½ cups sugar
  • 1 teaspoon of cinnamon
  • 1 teaspoon of vanilla extract
  • 2 eggs
Pecan Crumble Topping:
  • 2 cups all-purpose flour
  • ½ cup sugar
  • 10 tablespoons (1 stick plus 2 tablespoons) cold butter
  • 1 cup finely chopped pecans


  1. Wash and dry sweet potatoes. Place whole potatoes in a 9x13-inch foil lined pan and bake at 350 degrees for 1 to 1½ hours, until very soft when squeezed.
  2. Prepare Pecan Crumble Topping while potatoes cool.
  3. Combine flour and sugar well, add cold butter cut into small chunks.
  4. Using a pastry blender or a fork, cut butter into flour mixture until mixture resembles coarse cornmeal.
  5. Add the finely chopped pecans and mix well. Set mixture aside.
  6. When potatoes are cool enough to handle, remove the peel, and measure into a large bowl. You should have 6 cups, firmly packed potatoes.
  7. Add the butter, orange juice, orange zest, evaporated milk or cream, sugar, cinnamon, vanilla and eggs to the sweet potatoes.
  8. Beat with an electric mixer until well blended.
  9. Spread evenly into a 9x13-inch pan and top with the pecan crumble mixture.
  10. Bake 45 minutes to 1 hour at 350 degrees.
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