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Sweet Potato Casserole IV

Sweet Potato Casserole IV

Daphne Esparza

A delicious alternative to candied sweet potatoes. Originally submitted to

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 7 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 679 kcal
  • 34%
  • Fat:
  • 35.7 g
  • 55%
  • Carbs:
  • 87.5g
  • 28%
  • Protein:
  • 7 g
  • 14%
  • Cholesterol:
  • 122 mg
  • 41%
  • Sodium:
  • 228 mg
  • 9%

Based on a 2,000 calorie diet


  1. Mix together sweet potatoes, white sugar, 1/2 cup butter or margarine, milk, eggs, and vanilla. Spread into a greased 9 x 13 inch baking dish.
  2. Mix together 1/3 cup melted butter or margarine, pecans, brown sugar, and flour. Spoon on top of sweet potato mixture.
  3. Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes.
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This is soooo good! My family said it is sinfully good. I think next year I will cut down on the sugar a bit, maybe by a 1/4 cup and will add some cinnamon and nutmeg but it is absolutely wonderful as is.

Renee' Levins

This recipe was awsome. I only used half of the amount of white and brown sugar and it came out perfect. A must serve dish for holidays.


This was a great recipe. I did modify it just a bit and added a little bit (3 tablespoons) of Grand Marnier to the recipe which gave it a nice rich flavor and I also mixed some coconut in with the topping. I brought it to a work potluck and everyone is asking me for the recipe.