Sweet Potato Casserole I Recipe - Allrecipes.com
Sweet Potato Casserole I Recipe
  • READY IN 45 mins

Sweet Potato Casserole I

Recipe by  

"Sweet, rich and crunchy. A lovely addition to your feast."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
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Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Butter one 2 quart baking dish.
  2. Heat, drain and mash sweet potatoes. Combine with them with the white sugar, eggs, 1/3 cup of the melted butter, milk and vanilla. Place in the prepared baking dish.
  3. In a separate bowl combine the brown sugar, chopped pecans, flour and 1/3 cup of the melted butter. Sprinkle over the top of the sweet potato mixture. Bake at 350 degrees F (175 degrees C) for 35 minutes or until a knife inserted near the center comes out clean.
Kitchen-Friendly View
  • PREP 10 mins
  • COOK 35 mins
  • READY IN 45 mins
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Reviews More Reviews

Most Helpful Positive Review
Dec 11, 2006

I had two Thanksgiving Dinners to go to and made this for both, my 18 year old son came in the kitchen because of the wonderful richness that he smelt. Once he saw this, before I could say that it was to take for a Dinner, he was dishing up a big serving. He ate every bite and had 3rds and he hates sweet potatoes! I made more and it was a instant hit. Also made it for a large church dinner (100+people) I made 40 batches and we still ran out. I was asked for the receipe so much that I printed out over a 100 of them. This is definatly a huge hit at any holiday dinner. Thanks so much for this wonderful recipe it will always be on our table. (Southern California)

 
Most Helpful Critical Review
Nov 27, 2009

No need to use canned sweet potatoes.... fresh ones taste better, easy to fix (just bake, peel and mash) and are better for you...I use my grandma's recipe - you can really overdo the topping with extra ingredients...like coconut or corn flakes... just adds extra calories!

 

77 Ratings

Dec 06, 2005

Gorgeous and easy to make, I did however halve the amount of sugar added to the potatoes and it was still plenty sweet and yummy. The pecan topping is so goooooood! Try it on baked salmon its also extremely good!

 
Nov 27, 2005

This recipe was fantastic!! I had 18 people for Thanksgiving and EVERYONE loved it. Three people asked for the recipe! An 8 serving recipe fit and looked great in a pirex pie dish. I will definitely make this every Thanksgiving!

 
Nov 25, 2006

Loved it! Used 1/2 the sugar, dark rum instead of vanilla, and added some ground clove and nutmeg. Turned out perfect:)

 
Jul 13, 2006

If I could rate this recipe higher than a 5, it would be a 10! The first time my husband and I tried it we thought we had died and gone to heaven, the taste was so good. I have it a number of times, with deep fried turkey, as well as baked and everyone loves it.

 
Sep 20, 2002

This is really good, but it might be a little too sweet. The pecans taste great on top. I've always had sweet potato casseroles with marshmallows, but this way is much better!

 
Apr 08, 2007

I used fresh sweet potatoes, not canned. Only used 1/4 cup of white sugar as I figured it would be sweet enough. Also only used 3/4 cup of brown sugar and the dish was still very sweet. I was in a rush, and forgot to add the flour, but the topping turned out fine. The dish looked great coming out of the oven.

 

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Nutrition

  • Calories
  • 602 kcal
  • 30%
  • Carbohydrates
  • 88.1 g
  • 28%
  • Cholesterol
  • 94 mg
  • 31%
  • Fat
  • 26.9 g
  • 41%
  • Fiber
  • 4 g
  • 16%
  • Protein
  • 6.2 g
  • 12%
  • Sodium
  • 213 mg
  • 9%

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

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