Scrumptious Sweet Potato Casserole

Scrumptious Sweet Potato Casserole

135 Reviews 4 Pics
Cindy
Recipe by  Cindy

“This recipe is a family favorite for holiday dinners. It is requested even by non-sweet potato eaters!”

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.

Ingredients

Adjust Servings

Original recipe yields 8 to 10 servings

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
  2. In a large mixing bowl, combine sweet potatoes, white sugar, 1/4 cup margarine, vanilla, milk, and beaten eggs. Mix well. Pour mixture into prepared baking dish.
  3. In a medium mixing bowl, combine brown sugar, chopped pecans, flour, and 1/4 cup margarine. Mix well. Sprinkle over sweet potato mixture.
  4. Bake for 25 to 30 minutes.

Share It

Reviews (135)

Rate This Recipe
Breezybug
100

Breezybug

I've been trying for years to find the perfect sweet potato soufle recipe. This one definitely qualifies. I served it with my Thanksgiving dinner, and everyone raved about how delicious it was. I found a couple of problems with the recipe, though. In the ingredients list it calls for 1/3 c. softened butter. Then in the directions that amount is changed to 1/4 c. I had already measured out the 1/3 c. so I went ahead and used that much. It was fine. I think it works best when the margarine is melted rather than just softened, too. The baking dish called for in the recipe is 9x13. I believe that is much too large for a single recipe. I used one that is 8x11 and it was the ideal size.

MRSGERT
62

MRSGERT

This was a terrific recipe for using minimal ingredients. Here's what I did to make it easy. I cut the recipe in half and it was more than enough for the 3 of us. That meant, I only used one sweet potatoe and I cubed it before boiling it so I was able to have mashed sweet potato in less than 15 minutes. Also, I added a little orange peel zest to the mixture. I put the entire thing in a glass pie plate and it made the presentation beautiful. The topping crunched up perfectly and this was easy to make while managing my main course.

LAURENELYSE
55

LAURENELYSE

I made this for todays Thanksgiving dinner. It received very high remarks. The only changes I make was I doubled the topping.Also, I used two 40 oz. cans of sweet potatoes drained well. and NO ONE could tell. This really cuts the prep time in half. Thanks for sharing.

More Reviews

Similar Recipes

Sweet Potato Casserole I
(301)

Sweet Potato Casserole I

Sweet Potato Casserole VI
(252)

Sweet Potato Casserole VI

Sweet Potato Casserole IV
(106)

Sweet Potato Casserole IV

Sweet Potato Casserole IV
(70)

Sweet Potato Casserole IV

Sweet Potato Casserole I
(65)

Sweet Potato Casserole I

Sweet Potato Casserole VII
(23)

Sweet Potato Casserole VII

Nutrition

Amount Per Serving (9 total)

  • Calories
  • 449 cal
  • 22%
  • Fat
  • 22.2 g
  • 34%
  • Carbs
  • 60.4 g
  • 19%
  • Protein
  • 5.2 g
  • 10%
  • Cholesterol
  • 80 mg
  • 27%
  • Sodium
  • 137 mg
  • 5%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Sweet Potato Casserole VI

>

next recipe:

Sweet Potato Casserole III