Scrumptious Sweet Potato Casserole

Scrumptious Sweet Potato Casserole

Cindy 0

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

Ingredients {{adjustedServings}} servings 449 cals

Serving size has been adjusted!

Original recipe yields 9 servings



Amount per serving ({{servings}} total)

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

Based on a 2,000 calorie diet

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  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.
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Reviews 138

  1. 171 Ratings


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.


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.


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.