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Sweet Potato Casserole III

Sweet Potato Casserole III

  • Prep

    15 m
  • Cook

    30 m
  • Ready In

    45 m
Earla Taylor

Earla Taylor

This is an easy sweet potato side dish with pecans and cornflakes!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 666 kcal
  • 33%
  • Fat:
  • 25.3 g
  • 39%
  • Carbs:
  • 106.5g
  • 34%
  • Protein:
  • 7.7 g
  • 15%
  • Cholesterol:
  • 117 mg
  • 39%
  • Sodium:
  • 303 mg
  • 12%

Based on a 2,000 calorie diet

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Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Spray one 2 quart casserole dish with non-stick cooking spray.
  2. Combine the sweet potatoes, eggs, white sugar, 1/4 cup of the butter or margarine and the milk. Mix until well blended. Spoon sweet potato mixture into the prepare casserole dish.
  3. Bake at 350 degrees F (175 degrees C) for 15 minutes.
  4. Combine the crushed cornflakes, pecans, remaining 1/4 cup butter or margarine, and brown sugar to taste. Sprinkle over the top of the baked sweet potatoes and return to the oven and bake for another 15 minutes or until lightly browned.
  5. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

JillyBean
35

JillyBean

11/24/2006

This recipe is so good with this topping. I make mine with 1/2 t. vanilla and 1/2t. cinnamon. I skip the condensed milk- just use regular milk. Good sweet potatoes don't need that much sweetening. Use part brown sugar and part white sugar to gain the sweetness you like. The topping is different and that is what makes the casserole. I probably add more brown sugar on top with the cruch corn flakes and melted butter and pecans.

KTDM1099
19

KTDM1099

11/14/2005

This recipe is wonderful. Yes it is sweet, but you can adjust it to your taste. I think I cut back a little on the sugar and the condensed milk, but if I did it wasn't by much, because I also double the recipe. I added a few things like nutmeg, cinnamon, and a little OJ/lemon juice, which ever I had on hand. It was wonderful, I made it for Thanksgiving last year and then was asked to make it again 3 times before Christmas came around. It was a big hit and everyone has already requested it again for this years festivities. Definitely a new holiday tradition for my family and a keeper! Thanks for the recipe!!!!

Janice F.
13

Janice F.

5/28/2004

I served this as a side dish with a traditional turkey dinner but found it inapproriate for this. I doubled the recipe like it was suggested but had over 3/4 of it leftover. This recipe is extremely sweet, the sugar &/or evaporated milk definitely needs to be cut in half if not more. My husband and I ate the leftovers as a dessert.

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