Best Sweet Potato Casserole

Best Sweet Potato Casserole

Sandy Scott 0

"This casserole is easy to make but absolutely delicious. Even guests who hate sweet potatoes love this dish!"
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45 m servings 282 cals
Serving size has been adjusted!

Original recipe yields 16 servings



  • Calories:
  • 282 kcal
  • 14%
  • Fat:
  • 19.1 g
  • 29%
  • Carbs:
  • 27g
  • 9%
  • Protein:
  • 2.7 g
  • 5%
  • Cholesterol:
  • 54 mg
  • 18%
  • Sodium:
  • 98 mg
  • 4%

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).
  2. Whisk yams, eggs, 1/2 cup butter, white sugar, coconut, milk, and vanilla together in a bowl until smooth; pour into a 9x13-inch baking dish.
  3. Stir pecans, brown sugar, butter, and flour together in a separate bowl until crumbly; sprinkle over the yam mixture.
  4. Bake in preheated oven until the topping is slightly browned, about 30 minutes.



This is as the title says the best sweet potato casserole. Good hot or cold. This is good enough for dessert. A real keeper of a recipe.

Delicious. Brought to a family members thanksgiving gathering. Everyone commented on how good these were--even the hostess who doesn't eat sweet potatoes! I added 1teaspoon cinnamon, 1/4 teaspoo...

Hands down best sweet potatoes I've ever had. I didn't change anything in this recipe & wouldn't! The coconut really adds great flavor.


Added 1tsp cinnamon, 1/2 tsp nutmeg and 1/2 tsp salt