Sweet Potato Casserole II

Sweet Potato Casserole II

910
Mary48 0

"Fluffy sweet potatoes mixed with butter, sugar, and vanilla, and baked with a crunchy pecan streusel topping. This recipe was given to me by my brother-in-law."

Ingredients

45 m {{adjustedServings}} servings 309 cals
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Original recipe yields 16 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 309 kcal
  • 15%
  • Fat:
  • 15.3 g
  • 24%
  • Carbs:
  • 41.9g
  • 14%
  • Protein:
  • 3.2 g
  • 6%
  • Cholesterol:
  • 49 mg
  • 16%
  • Sodium:
  • 103 mg
  • 4%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
  2. In a large bowl, mix together mashed sweet potatoes, 1/2 cup butter, milk, sugar, vanilla extract, and eggs. Spread sweet potato mixture into the prepared baking dish. In a small bowl, mix together brown sugar and flour. Cut in 1/3 cup butter until mixture is crumbly, then stir in pecans. Sprinkle pecan mixture over the sweet potatoes.
  3. Bake for 25 minutes in the preheated oven, or until golden brown.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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Reviews

910
  1. 1175 Ratings

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I made this for Easter and it was a hit with the family. I did adapt the recipe according to what others have suggested. I used two 29-oz cans of cut sweet potatoes instead of cooking my own. ...

This was delicious. I tried it a few days before Thanksgiving and even my husband (who will never eat sweet potatoes) asked for me to make again it for Thanksgiving dinner!!! You need about 5 o...

I have made a recipe similar to this one for several years. One of my best recipes. I use real maple syrup instead of white sugar in the mashed sweet potatoes and don't use flour in the topping....