Sweet Potato Casserole


This is another classic family recipe that my grandma and mom made for Thanksgiving.  Ironically I am not a huge fan of regular potatoes but I love sweet potatoes.  Not only are they good in flavor but they are very healthy and have lots of antioxidants. This year I decided to change this recipe a little bit.  The original recipe calls for two eggs and brown sugar.  The first thing I decided to change is to separate the eggs and whip the egg whites and fold them in.  I also decided to replace the brown sugar with real maple syrup.  I enjoyed the end result better because having the whipped egg whites folded in made this dish lighter and the maple syrup gave it a seasonal taste.

Preheat oven to 350° F


  • 3 cups mashed sweet potatoes
  • 1/2 tsp salt
  • 1/3 tsp pepper
  • 2 eggs, separated and beaten
  • 1/3 cup butter
  • 1/2 cup maple syrup
  • 1/2 cup crushed pecans
  • ground cinnamon and nutmeg for taste


In a large bowl, blend together sweet potatoes, butter, egg yolks, maple syrup and salt and pepper.

Blend until mixture is smooth.

Whip egg whites until white and fluffy.

Add whipped egg whites to the sweet potato mixture.

Fold in egg whites until completely mixed into sweet potatoes.

Pour mixture into greased casserole dish. Cover the top with crushed pecans and sprinkle a little cinnamon and nutmeg on top. Bake in the oven for 25 minutes.


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