Best Sweet Potato Casserole

Best Sweet Potato Casserole

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Sandy Scott 1

"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

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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.


  • 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.


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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...

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.

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

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