This little dish is incredibly delicious.  Packed with sweet potatoes and seasoned with nutmeg and cinnamon, it’s almost like having pie with your Thanksgiving dinner!

  • 1 29 ounce can sweet potatoes (drained and coarsely mashed)
  • 1/4 cup melted butter
  • 2 eggs (beaten)
  • 1/3 cup granulated sugar
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 cup butter (at room temperature)
  • 3 tablespoons all-purpose flour
  • 1/2 cup pecans (coarsely chopped)
  • 3/4 cups light brown sugar (packed)


  Preheat oven to 350 degrees. Combine topping ingredients together in a small mixing bowl until mixture is combined and crumbly. Set aside. In another bowl, combine filling ingredients and stir until well combined. Scoop into a small casserole pan and top with pecan topping. Bake for 30 minutes or until topping is browned and bubbly. Makes 12 servings.


You can always substitute fresh-cooked sweet potatoes for the canned.  4-5 sweet potatoes should be used.


In 2002, I was dreaming of creating a fun and happy little event to sell my vintage and handmade goods. In 2002, I held my first event in my neighbor's barn along with a handful of friends. The sale became wildly popular and began attracting visitors from across the country and recognition in national magazines. Today The Farm Chicks Vintage & Handmade Fair fills the Spokane County Fairgrounds and features hundreds of creatively and carefully curated spaces packed with vintage and handmade goods. Many describe it as a bucket list event, magical, inspirational, and the best event of its kind in the USA. I describe it as the best weekend of the year!