Sweet Potato Casserole


  • 4C  Sweet potatoes, cubed
  • 1/2C  White sugar
  • 2  Eggs, beaten
  • 1/2t  Salt
  • 3T  The Olive Grove’s Blood Orange or Super Premium Extra Virgin Olive Oil
  • 1/2C  Milk
  • 1/2t  Vanilla extract
  • 1/2C  Brown sugar, packed
  • 1/3C  All-purpose flour
  • 3T  Butter
  • 1/2C  Pecans, chopped


Preheat oven to 325 degrees.  Put sweet potatoes in a medium saucepan with water to cover.  Cook over medium heat until tender; drain and mash.  In a large bowl, mix together sweet potatoes, white sugar, eggs, salt, olive oil, milk and vanilla extract.  Mix until smooth.  Transfer to a 9×13 baking dish.  In a medium bowl, mix the brown sugar and flour.  Cut in the butter until the mixture is coarse.  Stir in the pecans.  Sprinkle the mixture over the sweet potato mixture.  Bake for 30 minutes, or until the topping is lightly brown.  Makes 6 cups.