"This sweet potato casserole is topped with brown sugar and pecans. A family favorite!" — Carolyn
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sweet potato -- cooked, peeled and mashed
packed brown sugar
Very good! I have made this recipe twice. The first time I pretty much stuck to the recipe and my husband thought the dish was too sweet and cinnamon tasting, although I thought it was fine. The second time I made it for our Christmas Eve dinner and used 50% more potatoes but kept the rest of the ingrediant amounts the same. It was also good that way - the topping adds plenty of sweetness to the dish. I noticed some reviewers thought the dish was too mushy but I found it to be the same consistency as other sweet potato dishes I have had before. I made this dish the night before (without the topping) and stored it in the refrigerator overnight. That way I just had to mix up the topping and put it in the oven on the day of our dinner.
A little too orange flavored for me. I would not add O.J. if I were to do it again.
I should have listened to my instincts when they told me NOT to melt the butter for the topping!! It turned into one pastey lump, not struesel-like, like I'm sure it was intented to be. Overall the taste was pretty yummy, and I would make it again...but next time I would cut the butter into the topping mix COLD--or barely softened--like you would for a regular struesel-type mix.
This is a great recipe, largely because it can be varied a great deal with excellent results everytime. I have made this as directed (very rich and sweet, much like a pie), used cream and oj, but no condensed milk (very nice lighter orangey flavor), using rinsed canned yams and no sugar (works fine)... My only note of caution would be that on the topping, do not add the flour to the butter, add the sugar and nuts to the butter, then the flour, this avoids making a paste.
This recipe is phenomenal. I made it for my school's Thanksgiving feast and got so many requests for the recipe that I had to go make copies! I do believe it takes longer than 15 minutes to prep, however. I know it takes a while to cook the sweet potatoes. I use fresh ones which take at least half an hour in the microwave or longer in the oven. But, once the whole thing is done.... Mmmmm!!! The other thing to remember is to add the liquids slowly when blending so that the whole thing becomes creamy, otherwise it'll be very thick. I tend to add a little more o.j. and/or evaporated milk if that happens. On the whole, however, this is a great recipe- one I'll be making this year!!
I tried this recipe for Thanksgiving (my first time cooking) and it was wonderful, I usually don't really care for sweet potatoes, I was mainly making it for my hubby, but this was very yummy (especially the topping) I ended up making it again for Christmas the only difference is this time I used canned swt. potatoes just to cut down on cooking time and prepared the dish the night before. It turned out even better this time around. Thank you for a great recipe.
Love this recipe. I added more butter to the brown sugar topping. I also added 1/3 cup golden rum to the sweet potato filling. Wonderful flavor--will be making this again. I like the fact that there are no eggs in it (lol...although I did add calories with booze!)
I used this recipe in a dorm kitchen and it turned out amazing, even in such strenuous circumstances. The streusel-like topping is only enhanced by the addition of allspice; allspice also makes an excellent addition to the casserole itself.
I found that steaming the cubed sweet potatoes in my rice cooker for about 30 minutes made for an ideal mashing consistency. They smashed right up!
* Percent Daily Values are based on a 2,000 calorie diet.
Eggless Sweet Potato Casserole
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 242
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