Eggless Sweet Potato Casserole

SUBMITTED BY: Carolyn PHOTO BY: scotdog98

"This sweet potato casserole is topped with brown sugar and pecans. A family favorite!"

PREP TIME	15 Min
COOK TIME	45 Min
READY IN	1 Hr

SERVINGS & SCALING

Original recipe yield: 6 servings

USMETRIC

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INGREDIENTS

6 sweet potato -- cooked, peeled and mashed
1/4 cup evaporated milk
1/4 cup orange juice
1 teaspoon vanilla extract
1/2 cup white sugar
1/2 teaspoon salt
3 tablespoons butter, melted
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1/3 cup butter, melted
3/4 cup packed brown sugar
1/2 cup all-purpose flour
3/4 cup chopped pecans

READ REVIEWS (97)

DIRECTIONS

Preheat oven to 350 degrees F (175 degrees C). Grease one 2 quart casserole dish and set aside.
Blend together the sweet potatoes, evaporated milk, orange juice, vanilla, sugar, salt, 3 tablespoons butter, nutmeg and cinnamon. Pour into prepared casserole dish.
Prepare the topping by mixing together the 1/3 cup butter, brown sugar, flour and pecans. Sprinkle over casserole and bake for 45 minutes or until hot.

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REVIEWS

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Reviewed on Nov. 12, 2003 by STACEY M

Very good! I have made this recipe twice. The first time I pretty much stuck to the recipe and my husband thought the dish was too sweet and cinnamon tasting, although I thought it was fine. The second time I made it for our Christmas Eve dinner and used 50% more potatoes but kept the rest of the ingrediant amounts the same. It was also good that way - the topping adds plenty of sweetness to the dish. I noticed some reviewers thought the dish was too mushy but I found it to be the same consistency as other sweet potato dishes I have had before. I made this dish the night before (without the topping) and stored it in the refrigerator overnight. That way I just had to mix up the topping and put it in the oven on the day of our dinner.

19 users found this review helpful

Reviewed on Jan. 6, 2004 by PIXIE_BIT

This is a great recipe, largely because it can be varied a great deal with excellent results everytime. I have made this as directed (very rich and sweet, much like a pie), used cream and oj, but no condensed milk (very nice lighter orangey flavor), using rinsed canned yams and no sugar (works fine)... My only note of caution would be that on the topping, do not add the flour to the butter, add the sugar and nuts to the butter, then the flour, this avoids making a paste.

11 users found this review helpful

Reviewed on Dec. 4, 2002 by DOCTOR KITTEN

I used this recipe in a dorm kitchen and it turned out amazing, even in such strenuous circumstances. The streusel-like topping is only enhanced by the addition of allspice; allspice also makes an excellent addition to the casserole itself. I found that steaming the cubed sweet potatoes in my rice cooker for about 30 minutes made for an ideal mashing consistency. They smashed right up!

6 users found this review helpful

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