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Heavenly Sweet Potato Casserole

This is your family’s new favorite for Fall and the holidays, with butter, cream, pecans, and Musselman’s Apple Butter.

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  • 2 pounds sweet potatoes, peeled and cubed (about 3 large)
  • ¾ cup MUSSELMAN’S® Apple Butter
  • 2 eggs
  • ¼ cup heavy cream
  • ¼ cup honey
  • ¼ cup butter, melted
  • 2 teaspoons salt
  • ½ teaspoon white pepper
  • cup brown sugar
  • 1/2 cup pecans, chopped
  • 2 Tablespoons butter, melted


  1. Step 1
    Heat oven to 350°F. Spray 1 1/2-quart casserole dish with cooking spray.

  2. Step 2
    Place potatoes in medium saucepan; add about 1 in. of water. Cover and cook for 10 to 15 minutes or until tender. Drain very well.

  3. Step 3
    In a large bowl, mix apple butter, eggs, cream, honey, 1/4 cup of melted butter, salt, and pepper.

  4. Step 4
    Add potatoes and beat by hand or with an electric mixer until mashed and well mixed. Spoon into casserole dish.

  5. Step 5
    Mix brown sugar, pecans and remaining butter in a small bowl. Sprinkle over potatoes.

  6. Step 6
    Bake for 20 to 30 minutes or until hot and bubbly.

What others are saying about this recipe

  1. Jim Davis says:

    Want to try your “Recipes “

  2. Mary says:

    Can’t wait to try this

  3. Donna says:

    Very good recipes here

  4. Donna says:

    Very good recipes here cant wait to try them

  5. Phillip Davis says:

    2 teaspoons of salt was 2 much! all I could taste was the salt.

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