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Sweet Potato Casserole II

Sweet Potato Casserole II

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Mary48

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.

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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:
  • 52 mg
  • 17%
  • Sodium:
  • 103 mg
  • 4%

Based on a 2,000 calorie diet

Directions

  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.
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Reviews

Lisa
599
4/13/2007

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. I substitued evaporated milk for the regular milk and I think it made it more creamy. I used dark brown sugar for the white sugar and I cut that back to 3/4 cup since others said 1 cup made it too sweet. I upped the vanilla to 1 tsp. I was going to add 1 tsp. cinnamon, 1/2 tsp. nutmeg and 1/2 tsp. salt to the mixture but I forgot until it was too late. But I did manage to get a sprinkling of cinnamon on the casserole before I put the topping on. I made a double batch of the topping and baked it all in a 9 x 13 pan. It was fantastic!

BARBARALB
352
12/1/2004

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 or 6 medium sweet potatoes to get 4 1/2 cups mashed. I made a few adjustments the second time I made it and it was even better. 1.) used 1/3 cup evaporated milk instead of regular 2) seasoned potato mixture with 1 tsp cinnamon and 1/2 tsp nutmeg.

Redding Patti
315
9/7/2006

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. You may want to double the topping. Very yummy. Tastes great warmed up but doesn't look as pretty. You can make it ahead of time but keep the topping separate until ready to bake.