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Southern Sweet Potato Casserole

Course: Side Dish


  • 5 large sweet potatoes
  • 1/4 cup blue agave
  • 2 eggs beaten
  • 1/2 tsp salt
  • 4 Tbs butter softened
  • 1/3 cup milk
  • 1 tsp vanilla extract
  • 1 tsp of cinnamon
  • 1/4 tsp ground clove
  • 1/4 tsp ground nutmeg


  • 1/2 cup packed brown sugar
  • 1/3 cup all-purpose flour
  • 3 Tbs butter softened


  • Place 5 large sweet potatoes on a cookie sheet in a 375F oven for about 1 hour 25 mins.  Slice the sweet potatoes in half and scoop out the insides. Throw the skins away.
  • Lower the oven temp to 325 degrees F (165 degrees C).
  • In a large bowl, mix together the sweet potatoes, blue agave, eggs, salt, butter, milk, vanilla & spices. Mix until smooth. Transfer to a 9x13 inch baking dish.
  • In medium bowl, mix the brown sugar and flour. Cut in the butter until the mixture is coarse. Stir in the pecans. Sprinkle the mixture over the sweet potato mixture.
  • Bake in the preheated oven 30 minutes, or until the topping is lightly brown.