This is a family tradition at our house. We always cook fresh sweet potatoes and make this casserole. Gone are the marshmallow-soaked potatoes of our past.
1. Preheat oven to 350 F. Spray a 2-1/2 quart casserole dish with nonstick cooking spray.
2. In a large bowl, combine the cooked mashed sweet potatoes, sugar, milk, eggs, 1/4 cup melted butter and vanilla. Pour this mixture into the prepared casserole dish.
3. Mix together the brown sugar, flour, remaining 3 tablespoons butter and pecans. Sprinkle over the top of the casserole.
4. Bake at 350 F for 25–30 minutes.
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Made this for Christmas dinner. So easy and delicious! I baked the potatoes ahead, just easier! Yummy!
Made this for a family dinner and it was my son-in-law’s favorite dish! (and this guy can cook, too) 
Great recipe – love that it uses fresh yams as opposed to canned.
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Alexis on 1.16.2012
I don’t have a whole lot of experience with sweet potatoes but this looked so good. I’m making it later today and am wondering if I should bake or boil them first.
Cindy Carnes on 4.7.2011
Annie, this is what I do every year for Thanksgiving, too. I make all side dishes the day before, all of my casserole dishes have plastic lids. I stack them, create a timeline as to when to put each dish into the oven. When the day is done I am not stressed or exhausted. The mess is created the night before and all cleaned up. I make the potatoes, meat and gravy on the Holiday from scratch. Oh, and the cranberry muffins are a must. I make the flour with the spices in it a week or 2 before so the flavors meld. Makes a more flavorful muffin! I also chop the cranberries, add the orange juice and the zest, then pop it into the freezer a week or so before. On Thanksgiving I then just have to assemble everything.
woodland on 6.13.2010
This recipe is very similar to the one I learned when I first moved to the Deep South (USA). The one I use is a bit richer and sweeter, with 1 c sugar, 1/2 c butter, and 1 c milk for the same amount of mashed sweet potatoes. There is also melted butter in the brown sugar and pecan topping in mine. Some people think the recipe I use is too rich — it’s more like a dessert than a vegetable side dish. So, I’m going to try this one instead — it’s undoubtedly healthier.
And, yes, I agree with you – sweet potato dishes are so much better when you have to start out by cooking the potatoes and you do not smother them with marshmallows!
anniegirl on 4.4.2010
We tried this for Easter lunch to go along with ham. Everyone loved it. It was easy to make too. I actually put it together,except for the topping, on Saturday and cooked it when we got home from church.
Stacy Makes Cents on 2.14.2010
Wow! I made this tonight for our Valentine’s dinner and it was fabulous!!! I wish I could go back in time before dinner so I could eat it again!