Sweet Potato Casserole VI Recipe - Allrecipes.com
Sweet Potato Casserole VI Recipe

Sweet Potato Casserole VI

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"This recipe is so easy to prepare and tastes more like a dessert than a vegetable. I haven't found anyone that does not like it."

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Ingredients Edit and Save

Original recipe makes 10 servings Change Servings
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Directions

  1. In a mixing bowl, combine the sweet potatoes, sugar, eggs, milk, salt, 1/3 cup butter and vanilla. Mix together and pour into a greased 13x9 inch baking dish.
  2. To prepare the topping, combine in a separate bowl the brown sugar, flour, 1/3 cup melted butter and pecans. Mix together and crumble over sweet potato mixture. Bake uncovered at 350 degrees F (175 degrees C) for 35 to 45 minutes.
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Reviews More Reviews

Most Helpful Positive Review
Dec 17, 2004

This is a great recipe! I made it for Thanksgiving, our office Christmas party and will make it for our family Christmas dinner. I only use fresh sweet potatoes as I don't care for canned. Also, I don't like to boil potatoes (loses flavor) so what I do is wash about 4 sweet potatoes (leaving skins on), wrap them in aluminum foil and bake them in the oven at 450 degrees for about an hour or until soft. Let them cool, unwrap foil and then cut in half and the skins easily slip off. If you have the time, this is A LOT easier then peeling and cutting sweet potatoes to boil (don't know about you all, but sometimes trying to cut through a raw sweet potato is pretty difficult!!). Anyway, then I follow the recipe from there. Yum! I always get rave reviews. Thanks again for this great recipe!

 
Most Helpful Critical Review
Dec 29, 2010

Too sweet

 
Dec 23, 2002

good! it is sweet but not overpowering. i used about 2 1/2 lbs sweet potatoes to get the 4 cups mashed. i made in 2 6 x 8 disposable pans and froze one after baking, without the topping. it reheated very well. also, i added 1 tsp pumpkin pie spice for the added flavor. definitely a keeper!

 
Dec 05, 2005

I doubled this recipe and cut back a little on the sugar, as others mentioned, and it turned out perfectly. Also, as someone mentioned, 2.5 lbs. of sweet potatoes equals 4 cups mashed. I baked my sweet potatoes whole for about an hour, then scooped out the filling and mashed, topped and baked. The topping was delicious and I got many compliments. Thanks!

 
Oct 06, 2007

I didn't make the topping, and I did cut back on the sugar in the casserole (I used 1/3 cup white sugar and 1/4 cup brown sugar). This was EXCELLENT! Definitely the best sweet potato casserole I've ever had. Thanks for the great recipe!

 
May 28, 2005

Delicious! I cut the sugar in both the potatoes and the topping in half because we don't like it to be so sweet. We loved this!

 
Nov 17, 2006

I made this for the first time, and brought it to work today. Everyone loved it. I'm glad I read the recommendations to reduce the sugar, because it would have been much too sweet otherwise. I made it with 8 cups of baked mashed yams instead of sweet potatoes, reduced the white sugar to 1/2 cup, used 1 stick of butter, and added cinnamon & nutmeg to taste. For the topping I reduced the brown sugar to 1 cup, and used 1 stick of butter. I made the yams last night, and kept them in the fridge, then this morning I covered them with the topping, and baked. All my co-workers asked for the recipe!

 
Nov 26, 2004

This recipe was delicious and very easy to make. I did use about 1/2 of the amount of sugar it called for. I did add a little bit of cinnamon and nutmeg when I made the topping. Added a great flavor. Will add this to my recipe box for sure. My husband enjoy it and he is not a "casserole" person! Thanks!

 

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Nutrition

  • Calories
  • 482 kcal
  • 24%
  • Carbohydrates
  • 70.1 g
  • 23%
  • Cholesterol
  • 76 mg
  • 25%
  • Fat
  • 21.6 g
  • 33%
  • Fiber
  • 3.1 g
  • 12%
  • Protein
  • 5.1 g
  • 10%
  • Sodium
  • 283 mg
  • 11%

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

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