4Rivers Sweet Potato Casserole Recipe

For many, a sweet potato dish is a must during a holiday meal. Some serve it roasted with marshmallows on top. Others create a baked sweet potato bar with all the fixin’s. Chef John Rivers created a Sweet Potato Casserole recipe that includes brown sugar, cinnamon, ginger and nutmeg to put a little sweetness on the dinner table. Top it off with chopped pecans for crunch and you have yourself a side dish disguised as a dessert.


  • 6 cups mashed sweet potatoes, about 2 pounds fresh
  • 1 cup brown sugar
  • ¼ cup melted butter
  • 1 (14-ounce) can sweetened condensed milk
  • 2 eggs, beaten
  • ½ teaspoon salt
  • ½ teaspoon vanilla
  • ¼ teaspoon cinnamon
  • ¼ teaspoon ginger
  • ¼ teaspoon nutmeg
  • 1 cup pecans, coarsely chopped


Preheat oven to 350˚F. Combine all ingredients except pecans in a 13 X 9-inch casserole. Sprinkle with pecans. Bake 35 minutes or until it slightly puffs. Serve warm. Yields 8 servings.

Courtesy of 4 Rivers Smokehouse


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Written by Lyndsay Fogarty

Lyndsay Fogarty has had many roles at Central Florida Lifestyle, working her way from intern to contributing writer to managing editor. She is a graduate of the University of Central Florida’s Nicholson School of Communication where she earned her degree in journalism. Along the way, she has learned that teamwork and dedication to your craft will get you far, and a positive outlook on the present will get you even farther.

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