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Eggless Sweet Potato Casserole

Eggless Sweet Potato Casserole

  • Prep

    15 m
  • Cook

    45 m
  • Ready In

    1 h
Carolyn

Carolyn

This sweet potato casserole is topped with brown sugar and pecans. A family favorite!

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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:
  • 577 kcal
  • 29%
  • Fat:
  • 26.9 g
  • 41%
  • Carbs:
  • 82.1g
  • 26%
  • Protein:
  • 5.4 g
  • 11%
  • Cholesterol:
  • 45 mg
  • 15%
  • Sodium:
  • 398 mg
  • 16%

Based on a 2,000 calorie diet

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Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease one 2 quart casserole dish and set aside.
  2. Blend together the sweet potatoes, evaporated milk, orange juice, vanilla, sugar, salt, 3 tablespoons butter, nutmeg and cinnamon. Pour into prepared casserole dish.
  3. Prepare the topping by mixing together the 1/3 cup butter, brown sugar, flour and pecans. Sprinkle over casserole and bake for 45 minutes or until hot.
  4. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

STACEY M
160

STACEY M

11/12/2003

Very good! I have made this recipe twice. The first time I pretty much stuck to the recipe and my husband thought the dish was too sweet and cinnamon tasting, although I thought it was fine. The second time I made it for our Christmas Eve dinner and used 50% more potatoes but kept the rest of the ingrediant amounts the same. It was also good that way - the topping adds plenty of sweetness to the dish. I noticed some reviewers thought the dish was too mushy but I found it to be the same consistency as other sweet potato dishes I have had before. I made this dish the night before (without the topping) and stored it in the refrigerator overnight. That way I just had to mix up the topping and put it in the oven on the day of our dinner.

MYDECEMBER
112

MYDECEMBER

11/12/2003

I should have listened to my instincts when they told me NOT to melt the butter for the topping!! It turned into one pastey lump, not struesel-like, like I'm sure it was intented to be. Overall the taste was pretty yummy, and I would make it again...but next time I would cut the butter into the topping mix COLD--or barely softened--like you would for a regular struesel-type mix.

PIXIE_BIT
107

PIXIE_BIT

1/6/2004

This is a great recipe, largely because it can be varied a great deal with excellent results everytime. I have made this as directed (very rich and sweet, much like a pie), used cream and oj, but no condensed milk (very nice lighter orangey flavor), using rinsed canned yams and no sugar (works fine)... My only note of caution would be that on the topping, do not add the flour to the butter, add the sugar and nuts to the butter, then the flour, this avoids making a paste.

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