Yummy Sweet Potato Casserole
Featured in Allrecipes Magazine

Yummy Sweet Potato Casserole

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"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!"
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1 h servings 226 cals
Serving size has been adjusted!

Original recipe yields 12 servings



  • Calories:
  • 226 kcal
  • 11%
  • Fat:
  • 11.1 g
  • 17%
  • Carbs:
  • 30.1g
  • 10%
  • Protein:
  • 2.9 g
  • 6%
  • Cholesterol:
  • 50 mg
  • 17%
  • Sodium:
  • 187 mg
  • 7%

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.


  • Prep

  • Cook

  • Ready In

  1. 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.
  2. In a large bowl, mix together the sweet potatoes, white sugar, eggs, salt, butter, milk and vanilla extract. Mix until smooth. Transfer to a 9x13 inch baking dish.
  3. In medium bowl, mix the brown sugar and flour. Cut in the butter until the mixture is coarse. Stir in the pecans. Sprinkle the mixture over the sweet potato mixture.
  4. Bake in the preheated oven 30 minutes, or until the topping is lightly brown.


  • Editor's Note:
  • The Allrecipes magazine team, in preparing this recipe, came upon some alterations for this dish leading to a version they preferred, which is shared in the October/November 2014 issue. If you do not have that issue available to you, just triple the measures of the potato mixture ingredients above while leaving the topping measures as they are listed.
  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.


  1. 2753 Ratings

Most helpful positive review

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 C...

Most helpful critical review

I made the recipe to test it out prior to making it for a party, and I just didn't find the recipe very enjoyable. Also, it felt more like I was baking then cooking. Something about the entire c...

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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 C...

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 ...

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...

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'...

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 ...

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!!!

Made this recipe twice with great results! Used brown sugar instead of white and added 1 tsp each of cinnamon and nutmeg. We like it cold, too!

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...

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 ...

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