Sweet Potato Casserole III

Sweet Potato Casserole III

18 Reviews 1 Pic
  • Prep

    15 m
  • Cook

    30 m
  • Ready In

    45 m
Earla Taylor
Recipe by  Earla Taylor

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

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.


Adjust Servings

Original recipe yields 6 servings



  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.

Share It

Reviews (18)

Rate This Recipe


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.



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.

Janice F.

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.

More Reviews

Similar Recipes

Sweet Potato Casserole I

Sweet Potato Casserole I

Sweet Potato Casserole VI

Sweet Potato Casserole VI

Scrumptious Sweet Potato Casserole

Scrumptious Sweet Potato Casserole

Sweet Potato Casserole IV

Sweet Potato Casserole IV

Rum and Sweet Potato Casserole

Rum and Sweet Potato Casserole

Sweet Potato Casserole IV

Sweet Potato Casserole IV


Amount Per Serving (6 total)

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

Based on a 2,000 calorie diet



previous recipe:

Sweet Potato Casserole VI


next recipe:

Grandma Carol's Southern Sweet Potato Casserole