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Yummy Sweet Potato Casserole
SUBMITTED BY:
TINA B
PHOTO BY:
Lu Lu
"My family begs me to make this creamy baked dish every Thanksgiving and Christmas. What makes it so good is the pecan topping! Try it and I'm sure it will become your new tradition!"
RECIPE RATING:
Read Reviews
(318)
Review/Rate This Recipe
PREP TIME
30 Min
COOK TIME
30 Min
READY IN
1 Hr
Original recipe yield 6 cups
SERVINGS
(
Help
)
Servings
US
METRIC
INGREDIENTS (
Nutrition
)
4 cups sweet potato, cubed
1/2 cup white sugar
2 eggs, beaten
1/2 teaspoon salt
4 tablespoons butter, softened
1/2 cup milk
1/2 teaspoon vanilla extract
1/2 cup packed brown sugar
1/3 cup all-purpose flour
3 tablespoons butter, softened
1/2 cup chopped pecans
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DIRECTIONS
Preheat oven to 325 degrees F (165 degrees C). Put sweet potatoes in a medium saucepan with water to cover. Cook over medium high heat until tender; drain and mash.
In a large bowl, mix together the sweet potatoes, sugar, eggs, salt, butter, milk and vanilla. Mix until smooth. Transfer to a 9x13 inch baking dish.
In medium bowl, mix the sugar and flour. Cut in the butter until the mixture is coarse. Stir in the pecans. Sprinkle the mixture over the sweet potato mixture.
Bake in the preheated oven 30 minutes, or until the topping is lightly brown.
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REVIEWS
Reviewed on Nov. 15, 2006 by
Auntnett
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Auntnett
Nov. 15, 2006
I am 50 years old and my family has made basically this same casserole all my life - it's very common in the South. A TIP: it's much more flavorful if you use baked sweet potatoes - baked for at least 1.5 to 2 hours to bring out their full flavor - than if you boil them. It's also a lot easier - just cut the cooked potatoes in half and scoop out their goodness - no peeling! And do not substitute other nuts for pecans. It's just not the same without the true southern nut meant for sweet potatoes!
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85 users found this review helpful
I am 50 years old and my family has made basically this same casserole all my life - it's very...
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Reviewed on Nov. 19, 2007 by Melissa
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Melissa
Nov. 19, 2007
Superb!! OK..I changed some things...added some things..made it MUCH BETTER!!! I am from Louisiana...so I grew up eating sweet potatoes year round. But holiday time always mean Sweet potato Casserole..this one is the closest to how my granny and mom made it. I used 3 BAKED sweet potatoes (I often double the recipe). For a single recipe I cut the sugar down to 1/4 cup and I double the vanilla up to 1 tsp. I use evaporated milk instead of regular milk. I add 1 tsp of cinnmon, 1/4 tsp of both ground clove and ground nutmeg. For the topping..I double the recipe even on the single recipe. Does that make sense?? LOL ENJOY!!!!
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31 users found this review helpful
Superb!! OK..I changed some things...added some things..made it MUCH BETTER!!! I am from...
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Reviewed on Nov. 18, 2007 by
Jess
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Jess
Nov. 18, 2007
Yummy is right!! I made this today as a trial run for Thanksgiving (and this will be the dish I am taking!). I baked my potatoes (3-medium sized) for 1 hour. I cut them and placed into my food processor with the other ingredients (and I doubled the vanilla to 1 tsp). This came out so so so smooth - it's a wonderful texture. I doubled the topping and it was plenty (maybe could use a bit more even) as soon as I took it from the oven I had to try it and it's delicious! I used evaporated milk instead of regular milk. **If you boil your potatoes, you leave the skin on and peel when they're done. *UPDATE* I made this again with canned sweet potatoes and while it was good it isn't AS good as fresh baked potatoes. I suggest if you want to impress your guests stick to the baked potatoes, it's more work BUT so worth it. Plus with canned potatoes it was runny and not whipped - we didn't care for that.
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26 users found this review helpful
Yummy is right!! I made this today as a trial run for Thanksgiving (and this will be the dish...
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Reviewed on Apr. 25, 2006 by
THERESA R.
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THERESA R.
Apr. 25, 2006
I did the following....just microwaved my potatoes until fully cooked and then sliced them and placed cut side down into an 8X11 pan. I combinded the topping ingredients (flour, sugar, butter and nuts) and crumbled it on top of the potatoes and baked for 20 minutes....TO DIE FOR...and much lower in fat and calories than making the "casserole". You might want to note that the topping does NOT spread (the flour prevents it) so how ever you top it...that's how it will look when it comes out of the oven. Just wanted to let you know being I thought it would melt and spread a bit...but it does not! Very good recipe, will make again!
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21 users found this review helpful
I did the following....just microwaved my potatoes until fully cooked and then sliced them and...
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Reviewed on Oct. 11, 2005 by Paula W
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Paula W
Oct. 11, 2005
I took a chance and added this untried recipe to my Thanksgiving menu and it was the star dish of the feast! Everyone raved and insisted on taking the recipe home. I only used 1/2 the amount of sugar as I worried it would be too 'desserty' -- and it was absolutely wonderful! I will be making it every year. Thank you Tina for sharing this gem!
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21 users found this review helpful
I took a chance and added this untried recipe to my Thanksgiving menu and it was the star dish...
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Reviewed on Dec. 1, 2006 by MarcieJ
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MarcieJ
Dec. 1, 2006
I made this for the first time this Thanksgiving based on all the positive reviews here, and my family loved it! The recipe claims it serves 12, but we finished it off with only 8 people, so I'd recommend making extra if you are serving a hungry crowd. I found that baking the sweet potatoes helped them retain a better flavor than boiling them. I put 5 large sweet potatoes on a cookie sheet in a 375F oven for about 1 1/4 hours. Then I sliced them in half and used a potholder to squeeze the potatoes. The insides popped right out of the skin; I didn't even need a spoon. Oh, and if you think the recipe would be improved by doubling the amount of pecan/butter/sugar topping, I'd recommend against it. It will taste delicious, but you'll end up with unappetizing pools of butter on the top.
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17 users found this review helpful
I made this for the first time this Thanksgiving based on all the positive reviews here, and...
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Reviewed on Nov. 9, 2007 by
Boomdog02
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Boomdog02
Nov. 9, 2007
This is a good start, but as the previuos reviewer suggested, you MUST roast the sweet potatos..it brings out all the natural sugars and sweetness. Now here is my addition...the last 15 minutes you are roasting the potatos, put whole bananas, skin on, and roast them for 15 minutes until they turn black. The bananas roast in their own skin and oils and become like banana pudding. Add that to the puree, with a touch of maple syrup for sweetness. Guaranteed to please!
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15 users found this review helpful
This is a good start, but as the previuos reviewer suggested, you MUST roast the sweet...
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Reviewed on Apr. 9, 2006 by
CDNGRL322
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CDNGRL322
Apr. 9, 2006
This was great. Roasting the yams whole in foil for an hour or so depending on the size of your yams gives awesome flavor instead of boiling... The family gobbled this up!!!
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15 users found this review helpful
This was great. Roasting the yams whole in foil for an hour or so depending on the size of...
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Reviewed on Dec. 8, 2005 by VINTAGEMONKEY
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VINTAGEMONKEY
Dec. 8, 2005
mmm very very good! i cut the sugar and butter in half and it was still good! I added extra cinnamon..Delicious. thanks!
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13 users found this review helpful
mmm very very good! i cut the sugar and butter in half and it was still good! I added extra...
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Reviewed on Dec. 23, 2002 by NANCY PISCITELLI
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