Jim’s Sweet Potato Casserole


Crunchy pecan streusel topping beats melted marshmallows all to heck.

Time: 1 + hour


2 lb. sweet potatoes, peeled and chopped

1/2 cup granulated sugar

1/4 cup brown sugar

1/4 cup evaporated low-fat milk

3 Tbs. butter, melted

1/2 tsp. salt

1/8 tsp. ground ginger

1 tsp. vanilla extract

2 large eggs

Vegetable oil


1/3 cup all-purpose flour

2/3 cup packed brown sugar

1/2 tsp. ground cinnamon

1/8 tsp. salt

2 Tbs. melted butter

1/2 cup chopped pecans

Preheat oven to 350°F.


Place potatoes in a large pot; cover with water.

Bring to a boil, then reduce heat and simmer 25 minutes or until tender.

Drain potatoes and let cool for 5 minutes.

Place potatoes in the bowl of a mixer.

Add to the potatoes: granulated sugar, brown sugar, evaporated milk, 3 tablespoons melted butter, 1/2 teaspoon salt, and vanilla.

Beat at medium speed until smooth.

Add eggs one at a time; beat well after adding each egg.

Lightly coat a 13" x 9" baking dish with vegetable oil—if using a glass dish, make sure it is safe to use under a broiler. Pour potato mixture into the baking dish.



Combine flour, packed brown sugar, and 1/8 teaspoon salt; stir with a whisk then stir in 2 tablespoons melted butter.

Sprinkle the flour mixture evenly over the potato mixture.

Arrange pecans evenly over top.

Bake for about 20 minutes or just until golden.

Remove casserole from oven.

Preheat broiler.

Broil casserole about 45 seconds or until the topping is bubbly.

Let stand 10 minutes before serving.