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Granny's Sweet Potato Casserole

Renne Thomas

"Granny's recipe handed down from generation to generation. It's the best sweet potato casserole I have ever had."
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1 h 10 m servings 514 cals
Serving size has been adjusted!
Original recipe yields 24 servings


  • Calories:
  • 514 kcal
  • 26%
  • Fat:
  • 31.9 g
  • 49%
  • Carbs:
  • 55.7g
  • 18%
  • Protein:
  • 5.2 g
  • 10%
  • Cholesterol:
  • 75 mg
  • 25%
  • Sodium:
  • 346 mg
  • 14%

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

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  1. Preheat oven to 350 degrees F (175 degrees C). Prepare a 12x9-inch baking dish with cooking spray.
  2. Beat yams, eggs, 1 cup water, evaporated milk, 1 cup brown sugar, 1 cup white sugar, 1 cup butter, and vanilla extract together in a large bowl with an electric hand mixer until smooth; spread into prepared baking dish.
  3. Mix flour, 1 cup butter, 1 cup brown sugar, 1 cup white sugar, 4 teaspoons water, and baking powder together in a separate bowl. Stir pecans and coconut into the flour mixture and sprinkle over the yam mixture.
  4. Bake in preheated oven until the topping is lightly browned, about 45 minutes. Cool at room temperature 10 to 15 minutes before serving.

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Read all reviews 1
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I'm so mad! I think this was uploaded as a joke. What recipe has 1 cup of everything? I made this and had to double the yams and it was still soupy. Then there was too much topping which was b...

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