Sweet Potato Casserole I

Sweet Potato Casserole I

105 Reviews 2 Pics
  • Prep

    30 m
  • Cook

    40 m
  • Ready In

    1 h 10 m
Recipe by  Suzanne

“This is a nice sweet potato casserole with pecans. You can also add coconut if you like. This was given to me by a co-worker who serves this every Thanksgiving.”

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Adjust Servings

Original recipe yields 8 servings



  1. Preheat oven to 350 degrees F (175 degrees C). Poke holes in the sweet potatoes with a fork, arrange the sweet potatoes on a cookie sheet. Grease an 11x7 inch glass baking dish.
  2. Bake sweet potatoes for 1 hour. Let cool, then mash in a large bowl. There should be approximately 3 2/3 cups of mashed sweet potato.
  3. Combine softened butter with brown sugar, nuts, coconut and flour; stir with a fork. Set aside.
  4. Combine sugar, eggs, milk, orange peel, butter, vanilla, salt with the mashed sweet potatoes. Beat the mixture with an electric mixer until smooth. Pour mixture into prepared baking dish. Sprinkle the brown sugar-nut mixture over the top of the mixture.
  5. Bake for 35 minutes.

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Reviews (105)

Rate This Recipe
Debby S.

Debby S.

I made this for Thanksgiving and it was a huge hit with everyone!! The only reason i did not give this 5 stars, is because it was way too sweet for me. In the future, I will cut back on the sugar by half in both the sweet potato mixture and the strerusel topping or maybe add more sweet potatoes. My dad is a diabetic, so I used Splenda (brown and white) in this recipe without a problem. As a personal touch, rather than have all of the streusel on the top, I layered the sweet potatoes and streusel twice. This really helped distribute the streusel's crunch and flavor throughout the whole casserole, not just the top. This recipe will now be my first choice for a sweet potato casserole recipe. Thanks!!



I always want to try a recipe exactly how it is listed, but it didn't happen that way for this Thanksgiving. I also didn't have any orange zest or coconut, so they were left out. It also helps if you really read the recipe. The ingredients for the topping were suppose to be set aside, but I didn't read far enough to "set aside" and added it to the mashed sweet potatoes. So I had that plus the rest of the ingredients. I did want that good topping so just used about 1/2 c of br. sugar with some chopped pecans. Even with my goofs, it was still a hit. It wasn't over powering with sweetness. I used Splenda brown sugar combination with real sugar.



I made this for the first time for Thanksgiving last week and it was awesome. I used 5 large sweet potatoes, peeled and boiled, so the casserole would not be dessert-sweet (and so I'd have more leftovers!). I also omitted the coconut and orange zest. It was the perfect flavor. The pecan topping provides a great crunch. I'll be making this every year!!

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Amount Per Serving (8 total)

  • Calories
  • 444 cal
  • 22%
  • Fat
  • 23.3 g
  • 36%
  • Carbs
  • 57.4 g
  • 19%
  • Protein
  • 4.8 g
  • 10%
  • Cholesterol
  • 76 mg
  • 25%
  • Sodium
  • 264 mg
  • 11%

Based on a 2,000 calorie diet



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Yummy Sweet Potato Casserole


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Sweet Potato Casserole with White Raisin