Sweet Potato Casserole with Pecans





I *heart* Thanksgiving. We filled our table with Gary’s family from Illinois, and our friends Sam and Jess and Sam’s family.

Our meal consisted of cranberries from Sam’s uncle outside of Boston, lettuce from our garden, and Gary’s dad grew the corn and sweet potato. I filled a 13″ cast iron pan with the goodness from one of Melvin’s potatoes. As shown by this recipe in the past, he knows how to grow ’em.

It is wonderful to have a meal that was cultivated, prepared, and shared with love. We gave thanks for those at the table and for others we wished could share our table, too.


1 LARGE sweet potato (or 3 small sweet potatoes), peeled and chopped
2 eggs
1 t salt
1/2 c milk
1 T vanilla extract
1 t cinnamon
1/4 c brown sugar
3/4 c potato flour (or regular flour)
1/2 c pecans, chopped
3 T butter


Preheat the oven to 35o. Next, get a pot of boiling water going, and then peel and chop the potatoes. Boil the potatoes for 10-15 minutes, or until they can easily be pierced with a fork. Drain all the water, and put the potatoes in a mixing bowl. Mix the potatoes, and add the salt, milk, vanilla, and cinnamon. Beat until fluffy. Grease a cast iron pan, and put the potato mixture in it. Mix the sugar, flour, cut butter, and pecans in a bowl. Pour on top of the potatoes. Cook for half an hour.


  • Parker

    Looking at that picture, it’s like I’m sitting at the table with a mighty delicious plate right in front of me. Someone invent an actual teleporter quick!

    • annaheineman

      Thanks, Parker! I heard some rave reviews about your Thanksgiving meal, too. 🙂 Next year, I’m all about merging forces!

Leave a Comment

All rights reserved © Pitchforks & Butter Knives · Theme by Blogmilk + Coded by Brandi Bernoskie


Get every new post on this blog delivered to your Inbox.

Join other followers: