Lacey Chabert’s Sweet Potato Casserole

Lacey Chabert’s Sweet Potato Casserole


  • 3 cups sweet potatoes
  • 1 cup sugar
  • 1/2 cup butter
  • 2 eggs
  • 1 tbsp vanilla


  • 2 cups brown sugar
  • 1  cup flour
  • 1 cup butter
  • 2 cup chopped pecans


  1. Peel and boil the sweet potato
  2. Mix the potatoes, sugar, vanilla, butter and eggs until smooth and pour in pan. (Lacey doubles or triples the vanilla)
  3. For the topping: soften the butter and make a doughy crumble out of the butter, sugar, flour, and pecans. Sprinkle on top until the sweet potatoes are mostly covered.
  4. Cook at 350-375 for approx 30 minutes or until the topping is browned and caramelized

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