Sweet Potato Casserole VI

Sweet Potato Casserole VI

263
CMOORE1946 0

"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

servings 482 cals
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Original recipe yields 10 servings

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Nutrition

  • Calories:
  • 482 kcal
  • 24%
  • Fat:
  • 21.6 g
  • 33%
  • Carbs:
  • 70.1g
  • 23%
  • Protein:
  • 5.1 g
  • 10%
  • Cholesterol:
  • 71 mg
  • 24%
  • Sodium:
  • 283 mg
  • 11%

Based on a 2,000 calorie diet

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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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Directions

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  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.

Footnotes

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

Reviews

263
  1. 341 Ratings

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Most helpful positive review

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,...

Most helpful critical review

Too sweet

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,...

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 ...

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...

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 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. ...

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!

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...

I've made this many times for many different people and it has always been a big hit at the holiday events. There have been times where I used canned sweet potatoes instead of fresh to save t...

This recipe is terrific! I had people that don't like sweet potatoes loving it. My husband said it was like a dessert. A must for company.