Yummy Sweet Potato Casserole
Featured in Allrecipes Magazine

Yummy Sweet Potato Casserole

1955
TINA B 5

"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!"

Ingredients

1 h {{adjustedServings}} servings 226 cals
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Nutrition

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

Based on a 2,000 calorie diet

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Directions

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  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.

Footnotes

  • Editor's Note:
  • The Allrecipes magazine team, in preparing this recipe, came upon some alterations for this dish leading to a version they preferred, which is shared in the October/November 2014 issue. If you do not have that issue available to you, just triple the measures of the potato mixture ingredients above while leaving the topping measures as they are listed.
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Reviews

1955
  1. 2675 Ratings

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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 C...

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 ...

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...