Sweet Potato Casserole IV

Sweet Potato Casserole IV

70 Reviews 1 Pic
Daphne Esparza
Recipe by  Daphne Esparza

“A delicious alternative to candied sweet potatoes.”

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Adjust Servings

Original recipe yields 6 - 8 servings



  1. Mix together sweet potatoes, white sugar, 1/2 cup butter or margarine, milk, eggs, and vanilla. Spread into a greased 9 x 13 inch baking dish.
  2. Mix together 1/3 cup melted butter or margarine, pecans, brown sugar, and flour. Spoon on top of sweet potato mixture.
  3. Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes.

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Reviews (70)

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I made this for the first time for Thanksgiving last week and it was awesome. I used 5 large sweet potatoes, peeled and boiled, so the casserole would not be dessert-sweet (and so I'd have more leftovers!). It was the perfect flavor. The pecan topping provides a great crunch. I'll be making this every year!!



A wonderful receipe. I made this for Thanksgiving and my mother-in-law made her version. My recipe won hands down (not that I am counting :) I used 1/2 and 1/2 instead of the evaporated milk. The only thing I would change would to put it in a larger dish so I could double the recipe for the topping because people really liked that part of it. The family thought it was the best recipe for sweet potatoes ever!



i have been making this type of sweet potatoes for a long time; love it love it. i however use a lot less sugar, maybe 1/3 cup st most, sometimes don't use the milk, and sprinkle a bit of cinnamon and nutmeg on top before putting on the topping. yummy yummy.

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Amount Per Serving (7 total)

  • Calories
  • 679 cal
  • 34%
  • Fat
  • 35.7 g
  • 55%
  • Carbs
  • 87.5 g
  • 28%
  • Protein
  • 7 g
  • 14%
  • Cholesterol
  • 122 mg
  • 41%
  • Sodium
  • 228 mg
  • 9%

Based on a 2,000 calorie diet



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Sweet Potato Casserole VI


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Sweet Potato Casserole III