Sweet Potato Casserole VI

Sweet Potato Casserole VI

261
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"This recipe is so easy to prepare and tastes more like a dessert than a vegetable. I haven't found anyone that does not like it."

Ingredients

{{adjustedServings}} servings 482 cals
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Original recipe yields 10 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 482 kcal
  • 24%
  • Fat:
  • 21.6 g
  • 33%
  • Carbs:
  • 70.1g
  • 23%
  • Protein:
  • 5.1 g
  • 10%
  • Cholesterol:
  • 71 mg
  • 24%
  • Sodium:
  • 283 mg
  • 11%

Based on a 2,000 calorie diet

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Directions

  1. In a mixing bowl, combine the sweet potatoes, sugar, eggs, milk, salt, 1/3 cup butter and vanilla. Mix together and pour into a greased 13x9 inch baking dish.
  2. To prepare the topping, combine in a separate bowl the brown sugar, flour, 1/3 cup melted butter and pecans. Mix together and crumble over sweet potato mixture. Bake uncovered at 350 degrees F (175 degrees C) for 35 to 45 minutes.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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Reviews

261
  1. 339 Ratings

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This is a great recipe! I made it for Thanksgiving, our office Christmas party and will make it for our family Christmas dinner. I only use fresh sweet potatoes as I don't care for canned. Also,...

good! it is sweet but not overpowering. i used about 2 1/2 lbs sweet potatoes to get the 4 cups mashed. i made in 2 6 x 8 disposable pans and froze one after baking, without the topping. it ...

I doubled this recipe and cut back a little on the sugar, as others mentioned, and it turned out perfectly. Also, as someone mentioned, 2.5 lbs. of sweet potatoes equals 4 cups mashed. I baked...