Sweet Potato Casserole I Recipe - Allrecipes.com
Sweet Potato Casserole I Recipe
  • READY IN ABOUT hrs

Sweet Potato Casserole I

Recipe by  

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

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  • PREP

    15 mins
  • COOK

    50 mins
  • READY IN

    1 hr 5 mins

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Butter a 2 quart baking dish.
  2. Place the sweet potatoes and their liquid in a medium saucepan, and bring to a boil. Cook 15 minutes, or until tender. Remove from heat, drain, and mash.
  3. In a medium bowl, mix the mashed sweet potatoes, white sugar, eggs, 1/3 cup butter, milk, and vanilla extract. Spread evenly into the prepared baking dish.
  4. In a separate bowl, mix the brown sugar, chopped pecans, flour, and 1/3 cup melted butter. Sprinkle over the sweet potato mixture.
  5. Bake 35 minutes in the preheated oven, or until a knife inserted near the center comes out clean.
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Reviews More Reviews

Most Helpful Positive Review
Nov 27, 2006

This is a keeper! Great with turkey,chicken, or pork, or even a small dish alone. Have to be very exact with ingredient amounts or can turn out runny, but recipe delivers as advertised. Just be sure to drain the sweet potato's thoroughly after cooking. I did alter the 8 serving portion a bit for personal taste: it's very sweet, so reduced white sugar to 1/2 cup; added 3/4 tsp each of ground cinnamon and allspice; used evaporated milk instead of regular milk...makes for a creamier mixture; and be careful not to overdo the pecans (one cup is a lot!). Everyone always wants seconds!!

 
Most Helpful Critical Review
Dec 12, 2010

Way too much sugar! Cut the sugar in 1/2 (at least) and I cut back on the butter as well. The fresh sweet potatoes tasted way better than the canned also!

 
Nov 15, 2006

My children ask for this recipe every Thanksgiving, Christmas, and Easter. I usually don't bring the canned sweet potatoes to a boil first, however; I just use them drained right out of the can, and increase the baking time of the casserole to about 50minutes to 1 hour.

 
Dec 10, 2003

This was delicious with pork chops, so it's not just for Thanksgiving...

 
Nov 11, 2009

this is the one! pecans add a more sophisticated touch than marshmallows and cut the sweetness and boy, is it sweet. Don't use the canned yams. Instead use 3 cups (approx. 3 potatoes) of real mashed sweet potatoes. Sooo much better. And you can get away with decreasing sugar.

 
Dec 22, 2006

This is a yummy, yummy dish. I made this three times over this last holiday season. Since I only had the 29 ounce cans, I used 2 of those cans and multiplied the recipe by 1.5, and baked it in a 9x13 casserole dish. It came out perfect! I had to bake it for more than 35 minutes...more like 45-50 minutes. Yummy! I'll be making this for every holiday. Added 12/22/06: I also made it this year and it's just as yummy! This time I baked the same 1.5 times the recipe and split into two 2-quart trays, and baked it for about 45 minutes. It was yummy and made it easy to bake one recipe for two potlucks.

 
Dec 08, 2006

A scrumptious, oh-so-easy version of the classic Southern holiday dish. This was a huge hit -- I took it to a potluck and got tons of compliments. The filling was a bit liquidy, so next time I will cut down on the milk and butter. (Please note that you do DRAIN the potatoes after you cook them; I've made this four times now and I'm 2 for 4 on remembering that.)

 
Dec 10, 2003

I MADE THIS FOR THANKSGIVING AND IT WAS A HUGE HIT.SO MUCH SO, THAT IT'S ALEADY BEEN REQUESTED FOR CHRISTMAS.....I WILL HAVE TO DOUBLE THE RECIPE THIS TIME SINCE IT WENT SO FAST BEFORE...YUMMY..AND IT HEATS UP VERY WELL THE NEXT DAY..............

 

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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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