Spiced Sweet Potato Casserole

This delicious casserole is the perfect complement to a holiday ham or roast turkey.

Serves: 8Hands-on: 30 minutesTotal: 1 hour 15 minutesDifficulty: Easy

Serves: 8


  • 4 or 5 medium sweet potatoes (about 3 lbs.)
  • 2 large eggs, slightly beaten
  • 2 Tbsp. butter, melted
  • ¼ cup light brown sugar, divided
  • 1 tsp. salt
  • ½ tsp. ground cinnamon
  • ¼ tsp. ground ginger
  • ⅛ tsp. freshly grated nutmeg
  • Dash ground black pepper
  • ½ cup chopped pecans


  • Scrub sweet potatoes and place in a large stockpot. Cover with water. Bring to a boil over high heat; reduce heat to medium-low, cover, and simmer for about 30 minutes until tender. Set aside to let sweet potatoes cool slightly.
  • Slip sweet potatoes out of the skins and place in a medium bowl. If you have a ricer, cut them into smaller pieces and put them through the ricer, then mash until smooth. If you don’t have a ricer, just mash with a potato masher. Add beaten eggs, butter, 3 tablespoons brown sugar, salt, cinnamon, ginger, nutmeg, and pepper. Whisk or beat until smooth.
  • Preheat oven to 350°F. Lightly butter a 7" × 11" baking dish.
  • Turn sweet potato mixture into the prepared baking dish. Sprinkle pecans and remaining brown sugar over the top. Bake for 35–45 minutes or until puffy and hot. Serve hot.