Search thousands of recipes reviewed by home cooks like you.

Scrumptious Sweet Potato Casserole

Scrumptious Sweet Potato Casserole


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

Ingredients {{adjustedServings}} servings

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


  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.
Rate recipe

Your rating




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.