Gourmet Sweet Potato Classic Recipe - Allrecipes.com
Gourmet Sweet Potato Classic Recipe
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Gourmet Sweet Potato Classic
See how to make a top-rated sweet potato casserole. See more

Gourmet Sweet Potato Classic

Recipe by  

"Once you taste this, you won't ever go back to the marshmallow-topped variety! I have peeled and cooked in the microwave, and also boiled the sweet potatoes. They taste the same no matter how you cook them. So, use the technique that works best for you!"

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    20 mins
  • COOK

    1 hr 5 mins

    1 hr 25 mins


  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
  2. Bake sweet potatoes 35 minutes in the preheated oven, or until they begin to soften. Cool slightly, peel, and mash.
  3. In a large bowl, mix the mashed sweet potatoes, salt, 1/4 cup butter, eggs, vanilla extract, cinnamon, sugar, and heavy cream. Transfer to the prepared baking dish.
  4. In a medium bowl, combine 1/4 cup butter, flour, brown sugar, and chopped pecans. Mix with a pastry blender or your fingers to the consistency of course meal. Sprinkle over the sweet potato mixture.
  5. Bake 30 minutes in the preheated oven, until topping is crisp and lightly browned.
Kitchen-Friendly View


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews More Reviews

Most Helpful Positive Review
Nov 11, 2003

Now a tradition at our table! Thanks to all of the reviewers too - I heeded advice and cut back the white sugar to 1/3 cup and brown sugar to 2/3 cup which cut back on the sweetness. Hint for easy cooking of potatoes, just peel and then boil like regular white potatoes. No need to boil and them try to coax them out of their jackets the hard way :)

Most Helpful Critical Review
Jan 28, 2011

I halved the sugar in the potaoes, and it was still too sweet for my family. The topping was good though, but my husband said he'd rather have it on coffee cake. Easy to make and with some tweaking could be great, just not a recipe for us.

Jan 30, 2007

This is a great recipe for sweet potato casserole. I found that 1/4 cup of sugar in the potato mixture is enough for my family's sweet tooth since the topping adds more sweetness. A secret for those who do not like "stringy" sweet potatoes...use a mixer to combine the sweet potatoes and other ingredients. All the strings from the sweet potatoes wrap around the beaters, so don't scrape them after mixing.

Jan 12, 2009

UPDATE PT II: My version equates 3 cups of cooked yams to the 5 yams of undetermined size/weight noted in the original recipe. UPDATE: I read some earlier reviews about the "sweetness" of this recipe. I normally pick out 5 of the largest yams I can find. Used garnet yams before and used Beauregard yams this last time. It came out the same. This nukes well and is easily pre-made. I had enough yams to fill 2 loaf pans almost to the rim, but it came out a little soft (like baby food). So, in this case, I would have added an extra egg to give it extra firmness. Last time it was was just enough to fill 2 loaf pans 3/4 full and 2 eggs gave it enough firmness. Splenda for the yams and brown-sugar splenda for the topping worked well. =================== I've been attempting various sweet potato dishes for the last few years from this site because other family members expect some sweet potato dish during Thanksgiving. They all came out similar to most sweet potato dishes we've tried in the past. Nothing made us go, "Hmmmmm....sweet potatoes?" I made two alterations to this recipe. I substituted Splenda for the white sugar and I nuked this dish instead of baking it in the oven (there wasn't room due to the turkey). It is the first time in my home that a dish of sweet potatoes was fought over. There was little left over and everyone wanted some to take home. Anyhow, this dish came out creamy (like good mashed potatoes consistency), wasn't overly sweet, and it turned

Dec 21, 2006

Excellent recipe, followed other users suggestions and added less sugar. I also used 2 big cans of yams instead of fresh potatoes (much less work) and replaced the cream with skim milk and I couldn't imagine it being better!

Dec 15, 2006

I use a lighter variation to this recipe. Have for a few years now and it is such a HUGE hit, it is officially my job to make the sweet potatoes at the holiday get togethers. I do use one egg to add firmness. I also use 2% milk instead of cream and lite butter. There are really no other ways to cut down the fat or sugar but these tips do save some fat grams. I got the recipe from cooking light but can not remember the numbers it saves. Anyway, this is so good, I hope everyone tries and enjoys as much as our family does. God Bless!

Dec 08, 2002

I thought all sweet potato cassaroles were the same, but this is so good. I used canned sweet potatoes because I didnt want to mess with all that cooking and peeling. The topping was delicious, this is is the only sweet potato recipe I will be using from now on. Everyone asked for the recipe when I made it for Christmas :-)

Nov 29, 2006

Wow. I assembled this for Thanksgiving on Tuesday, traveled 7 hours Wednesday, baked and served it Thursday. It was fabulous. Having it prepared in advance helped me get the meal on the table all at once. And my father, who 'compliments the chef' but NEVER specifically points out a dish told me to give my mother the recipe!! My husband loved the pecans. Both said it was not too sweet as many sweet potato casseroles can be.


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  • Calories
  • 381 kcal
  • 19%
  • Carbohydrates
  • 50.7 g
  • 16%
  • Cholesterol
  • 82 mg
  • 27%
  • Fat
  • 19.2 g
  • 29%
  • Fiber
  • 2.8 g
  • 11%
  • Protein
  • 3.8 g
  • 8%
  • Sodium
  • 201 mg
  • 8%

* Percent Daily Values are based on a 2,000 calorie diet.

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