Search thousands of recipes reviewed by home cooks like you.

Yummy Sweet Potato Casserole

Yummy Sweet Potato Casserole

  • Prep

    30 m
  • Cook

    30 m
  • Ready In

    1 h
TINA B

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!

Save to Recipe Box

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 12 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

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

Based on a 2,000 calorie diet

Add to list

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.
  5. All done! Now take a photo, rate it, and share your accomplishments!
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

Melissa
4206

Melissa

11/19/2007

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
2516

Auntnett

11/15/2006

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
1520

Jess

11/18/2007

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

ADVERTISEMENT