Tuesday, April 3, 2012

Easter Sunday Dinner & Sweet Potato Casserole Recipe

Our Easter Sunday Dinner

Sweet Potato Casserole with Pecans (recipe below)

Oven Roasted Asparagus

Organic Brown Rice

Dinner Rolls

and for dessert - Homemade Lemon Bars


Sweet Potato Casserole with Pecans

This recipe is from our State Farmers' Market Restaurant and calls for cooked fresh pumpkin.  However, I make it using sweet potatoes because you can always find good NC sweet potatoes in season year round!

3 cups mashed fresh sweet potatoes (peel, dice and boil sweet potatoes until tender; then mash)
1 cup sugar
1/2 cup brown sugar
3 eggs
1/2 cup milk
1 teaspoon vanilla
1/2 stick melted butter
1 teaspoon cinnamon
1/2 teaspoon nutmeg


1 cup brown sugar
1/4 cup all purpose flour
1/2 stick melted butter
1 cup chopped pecans

{For topping, mix together sugar, flour, butter, then add pecans}

Add mashed sweet potatoes to a large mixing bowl.  To the bowl add sugars, eggs, milk, vanilla, cinnamon, nutmeg and butter.  Beat until smooth.  Pour into 2 quart casserole dish.  Cover with topping mixture and bake at 350 degrees for 30-40 minutes.

Mary Ellen

Image Credit


  1. Hi Mary Ellen, just stopping by to say how delightful your blog is. Thanks so much for sharing. I have recently found your blog and am now following you, and will visit often. Please stop by my blog and perhaps you would like to follow me also. Have a wonderful day. Hugs, Chris

  2. Thank you for stopping by Chris!

    Mary Ellen

  3. Your dinner will be delicious!

    I make a sweet potatoe casserole that is similar to your recipe. I need to try this one too.

    Happy Easter!