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Sweet Potato Casserole I

Sweet Potato Casserole I

"Sweet, rich and crunchy. A lovely addition to your feast."
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45 m servings 602 cals
Serving size has been adjusted!
Original recipe yields 8 servings


  • Calories:
  • 602 kcal
  • 30%
  • Fat:
  • 26.9 g
  • 41%
  • Carbs:
  • 88.1g
  • 28%
  • Protein:
  • 6.2 g
  • 12%
  • Cholesterol:
  • 88 mg
  • 29%
  • Sodium:
  • 213 mg
  • 9%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  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.


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

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Read all reviews 66
  1. 78 Ratings

Most helpful positive review

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 ...

Most helpful critical review

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 wi...

Most helpful
Most positive
Least positive

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 ...

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 al...

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 de...

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

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 ti...

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!

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...

Made this for our Thanksgiving this year and modified the receipe based on other reviews. I used 1 C of light brown sugar instead of the white. added about 1/2 Cup of finely chopped pecans to th...

yum! holiday favorite.

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