Yummy Sweet Potato Casserole

1,748 Reviews 56 Pics
  • Prep

    30 m
  • Cook

    30 m
  • Ready In

    1 h
TINA B
Recipe by  TINA B

“My family begs me to make this creamy baked dish every Thanksgiving and Christmas. What makes it so good is the pecan topping! Try it and I'm sure it will become your new tradition!”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 6 cups

Directions

  1. Preheat oven to 325 degrees F (165 degrees C). Put sweet potatoes in a medium saucepan with water to cover. Cook over medium high heat until tender; drain and mash.
  2. In a large bowl, mix together the sweet potatoes, white sugar, eggs, salt, butter, milk and vanilla extract. Mix until smooth. Transfer to a 9x13 inch baking dish.
  3. In medium bowl, mix the brown sugar and flour. Cut in the butter until the mixture is coarse. Stir in the pecans. Sprinkle the mixture over the sweet potato mixture.
  4. Bake in the preheated oven 30 minutes, or until the topping is lightly brown.

Share It

Reviews (1,748)

Rate This Recipe
Melissa
4177

Melissa

Superb!! OK..I changed some things...added some things..made it MUCH BETTER!!! I am from Louisiana...so I grew up eating sweet potatoes year round. But holiday time always mean Sweet potato Casserole..this one is the closest to how my granny and mom made it. I used 3 BAKED sweet potatoes (I often double the recipe). For a single recipe I cut the sugar down to 1/4 cup and I double the vanilla up to 1 tsp. I use evaporated milk instead of regular milk. I add 1 tsp of cinnmon, 1/4 tsp of both ground clove and ground nutmeg. For the topping..I double the recipe even on the single recipe. Does that make sense?? LOL ENJOY!!!!

Auntnett
2493

Auntnett

I am 50 years old and my family has made basically this same casserole all my life - it's very common in the South. A TIP: it's much more flavorful if you use baked sweet potatoes - baked for at least 1.5 to 2 hours to bring out their full flavor - than if you boil them. It's also a lot easier - just cut the cooked potatoes in half and scoop out their goodness - no peeling! And do not substitute other nuts for pecans. It's just not the same without the true southern nut meant for sweet potatoes!

Jess
1513

Jess

Yummy is right!! I made this today as a trial run for Thanksgiving (and this will be the dish I am taking!). I baked my potatoes (3-medium sized) for 1 hour. I cut them and placed into my food processor with the other ingredients (and I doubled the vanilla to 1 tsp). This came out so so so smooth - it's a wonderful texture. I doubled the topping and it was plenty (maybe could use a bit more even) as soon as I took it from the oven I had to try it and it's delicious! I used evaporated milk instead of regular milk. **If you boil your potatoes, you leave the skin on and peel when they're done. *UPDATE* I made this again with canned sweet potatoes and while it was good it isn't AS good as fresh baked potatoes. I suggest if you want to impress your guests stick to the baked potatoes, it's more work BUT so worth it. Plus with canned potatoes it was runny and not whipped - we didn't care for that.

More Reviews

Similar Recipes

Gourmet Sweet Potato Classic
(1,506)

Gourmet Sweet Potato Classic

Sweet Potato Casserole II
(265)

Sweet Potato Casserole II

Sweet Potato Casserole II
(214)

Sweet Potato Casserole II

Eggless Sweet Potato Casserole
(142)

Eggless Sweet Potato Casserole

Sweet Potato and Apple Casserole
(98)

Sweet Potato and Apple Casserole

Sweet Potato Casserole I
(105)

Sweet Potato Casserole I

Nutrition

Amount Per Serving (12 total)

  • Calories
  • 226 cal
  • 11%
  • Fat
  • 11.1 g
  • 17%
  • Carbs
  • 30.1 g
  • 10%
  • Protein
  • 2.9 g
  • 6%
  • Cholesterol
  • 54 mg
  • 18%
  • Sodium
  • 187 mg
  • 7%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Gourmet Sweet Potato Classic

>

next recipe:

Sweet Potato Casserole with Pecans