Sweet Potato Casserole VI

Sweet Potato Casserole VI

261
CMOORE1946 0

"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:
  • 76 mg
  • 25%
  • 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.
Tips & Tricks
Potato Casserole

See how to make a rich, creamy potato casserole with a crispy top.

Mashed Sweet Potatoes

Simple mashed sweet potatoes are flavored with maple syrup and butter.

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Reviews 261

  1. 339 Ratings

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KIMKIRT
12/17/2004

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, I don't like to boil potatoes (loses flavor) so what I do is wash about 4 sweet potatoes (leaving skins on), wrap them in aluminum foil and bake them in the oven at 450 degrees for about an hour or until soft. Let them cool, unwrap foil and then cut in half and the skins easily slip off. If you have the time, this is A LOT easier then peeling and cutting sweet potatoes to boil (don't know about you all, but sometimes trying to cut through a raw sweet potato is pretty difficult!!). Anyway, then I follow the recipe from there. Yum! I always get rave reviews. Thanks again for this great recipe!

DEBORAH
12/23/2002

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 reheated very well. also, i added 1 tsp pumpkin pie spice for the added flavor. definitely a keeper!

Nikki Sell
12/5/2005

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 my sweet potatoes whole for about an hour, then scooped out the filling and mashed, topped and baked. The topping was delicious and I got many compliments. Thanks!