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Today is September 25, 2022

Aunt Ida Bell’s Sweet Potato Casserole


Side Dishes



1 ½ pounds whole sweet potatoes
¼ cup sugar
¼ teaspoon cinnamon
2 eggs, slightly beaten
½ tablespoon pure vanilla
½ stick butter, melted
⅓ cup light brown sugar
1 tablespoon plain flour
½ cup pecans, chopped
2 tablespoons butter, melted


Preheat oven to 425 degrees. Prick whole sweet potatoes with a fork, place on a cookie sheet and bake 45-50 minutes. Remove potatoes from the oven and allow to cool slightly. Split, scoop out and mash the potato, which should yield about 3 cups. Add and beat in sugar, cinnamon, eggs, vanilla and melted butter. Pour mixture into a 6 x 12-inch or 9 x 9-inch baking dish. For the topping, mix together brown sugar, flour and pecans. Drizzle melted butter slowly over pecan mixture, tossing as you drizzle. Crumble topping over sweet potato mixture. Bake approximately 45 minutes.


Karen Kurr is a member of the North East Mississippi EPA. Visit to learn more about No Time 2 Cook and for more recipes. My Aunt Ida Bell Davis of Pascagoula was a great cook and famous for her sweet potato casserole, which I especially love to make when Vardaman sweet potatoes are in season. Over the years, I’ve made only a few tweaks to her original recipe, such as backing off a bit on the sugar (which my family and customers seem to prefer).

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