Pumpkin Pie Sweet Potatoes

My five year old calls this streusel-topped dish Pumpkin Pie Potatoes, and I think she’s on to something!  Truth?  I don’t like sweet potatoes.  At all.  Except, now I do!  The stuff with the marshmallows on top?  Ick.  Baked? Fries? Nope.  Can’t hack it.  I’ve tried, I promise.

Apparently, if you add lots of butter and sugar, and top them with a little crunch, I’m all in!  My sister-in-law is usually in charge of bringing sweet potatoes to Thanksgiving, and it has to be these sweet potatoes.  I stole the recipe from her.  😉  Now I make them all year ’round.  My kids think they’re getting an extra special treat, especially if we add whipped cream.  Enjoy!



Pumpkin Pie Sweet Potatoes

3 cups mashed sweet potatoes
½ cup sugar
½ cup butter, melted
2 eggs, beaten
1 teaspoon vanilla
1/3 cup milk

Streusel Topping

1/3 cup melted butter
½ cup flour
1/3 cup brown sugar
1 cup chopped pecans

In a large bowl, mix mashed potatoes, sugar, butter, eggs, vanilla, and milk.  Spread in a greased 9×13 dish.  In a small bowl, combine 1/3 cup melted butter, flour, brown sugar, and chopped pecans.  Sprinkle onto potatoes.  Bake in a 325° oven for about 40 minutes.

Sweet potatoes.  Love ’em or hate ’em?  I have a few in my pantry right now.  Want to try to convert me with a yummy recipe?  (Baked goods.  I like sweet potatoes in muffins, I think!)


  1. Oh man. I can’t WAIT to try this one!

  2. My mom’s sweet potato casserole is similar to this and I love it! Can’t stand those casseroles with the marshmallows…I like a little crunch too.

  3. Wow. i just made these grain free. Thanks for a great idea. Can’t hardly wait for Thanksgiving.

    • You’re welcome! I’d love to hear about your grain-free adaptation, too.

      • Amy,
        I use millet flour, because it is a seed not a grain or Honeyville almond flour, not a fan of coconut flour. Since I became a Type 1 Diabetic grain just don’t process well in my body. I am always on the look out for a non grain flour that mimics wheat flour in texture when baking. Keep up the good work.

  4. You can substitute sweet potatoes or yams (I use Red Garnet) in recipes that call for pumpkin puree. My friends overseas can never get pumpkin puree and they say that baked goods taste just as good with sweet potatoes. And since canned pumpkin costs a fortune I’m happy to make the switch. Parents Magazine had a yummy sweet potato bread recipe that my family liked. I baked the batter in regular and mini muffin tins instead of a loaf pan. (http://www.parents.com/recipe/sweet-potato-quick-bread/)

    1 tablespoon vegetable oil
    1/2 cup butter, melted
    1/2 cup granulated sugar
    1/2 cup packed brown sugar
    2 eggs, lightly beaten
    1 1/2 cups sweet potatoes, mashed
    1 cup all-purpose flour
    1 cup whole wheat flour
    1/2 teaspoon salt
    1 teaspoon baking soda
    1 teaspoon ground ginger
    1 teaspoon ground cinnamon
    1/3 cup hot water

    1. Heat the oven to 325 degrees F. and oil a 9×5-inch loaf pan.
    2. In a large bowl, combine the butter and sugars. Mix in the beaten eggs and mashed sweet potatoes and blend until smooth.
    3. In a smaller bowl, combine the flours, salt, baking soda, and spices. Add the dry ingredients to the sweet potato mixture in two steps, alternating with the hot water. Pour the batter into the prepared loaf pan and bake in the center of the oven for 1 hour 10 minutes, or until a toothpick inserted in the center of the bread comes out clean. Let cool completely in pan before removing.

  5. I love when people add vanilla to the sweet potatoes. YUMMY!

  6. This sounds great. I pinned it!


  7. This recipe sounds delicious! I love sweet potatoes any way they are prepared. But this does look like “an extra special treat”. 🙂 Thanks for sharing! I’ll be bringing it to my family Thanskgiving this coming weekend!

  8. We were planning to keep our menu simple this week, due to the holiday. Then my husband suggested we roast a turkey today so that we could have the leftovers to freeze (since we travel on the holiday). At .69 per pound, it is a great deal on meat! So, I figured we’d have some simple sides-maybe a veggie and a potato. Then I decided I wanted stuffing too. Then I saw this recipe. Oh my..we may be having two big meals this week! Thanks for sharing. I can’t wait to try this!

  9. Made this for Thanksgiving…it was A HIT! 🙂 It’s going in my “keeper” recipe book! Thanks so much! (I used dairy free butter due to my sister’s lactose issues.) D.e.l.i.s.h.!

  10. Did you know that you can freeze sweet potatoes? I rub the outside w/ a little oil, then bake a whole bunch at once. Once they’re cool, just put in a big zip-lock bag. Take them out as needed. The peel just literally “peels” off after they’re baked, much easier than trying to peel them when they’re raw. I thaw them in the microwave, remove the peel, and mash. I add melted butter and sweetener of choice(sugar or Splenda), then just sprinkle pecans pieces on top (no brown sugar) and bake. I still make the sweeter version for the holidays, but my family has decided they like the slightlty less sweet version for every day. The pecans get toasted and add just the right amount of crunch.

    • Nice! (I actually don’t peel them, either. Gave up on my SIL’s method and decided to bake them like regular potatoes. SO much easier!) I need to try the less sweet version. I’m all about the pecan crunch!


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