Scrumptious Sweet Potato Casserole Recipe -
Scrumptious Sweet Potato Casserole Recipe

Scrumptious Sweet Potato Casserole

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"This recipe is a family favorite for holiday dinners. It is requested even by non-sweet potato eaters!"

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Ingredients Edit and Save

Original recipe makes 8 to 10 servings Change Servings


  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
  2. In a large mixing bowl, combine sweet potatoes, white sugar, 1/4 cup margarine, vanilla, milk, and beaten eggs. Mix well. Pour mixture into prepared baking dish.
  3. In a medium mixing bowl, combine brown sugar, chopped pecans, flour, and 1/4 cup margarine. Mix well. Sprinkle over sweet potato mixture.
  4. Bake for 25 to 30 minutes.
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Reviews More Reviews

Most Helpful Positive Review
Nov 06, 2003

I've been trying for years to find the perfect sweet potato soufle recipe. This one definitely qualifies. I served it with my Thanksgiving dinner, and everyone raved about how delicious it was. I found a couple of problems with the recipe, though. In the ingredients list it calls for 1/3 c. softened butter. Then in the directions that amount is changed to 1/4 c. I had already measured out the 1/3 c. so I went ahead and used that much. It was fine. I think it works best when the margarine is melted rather than just softened, too. The baking dish called for in the recipe is 9x13. I believe that is much too large for a single recipe. I used one that is 8x11 and it was the ideal size.

Most Helpful Critical Review
Nov 06, 2003

This was unfortunately terribly terribly sweet for us. It is really more like a moist confection than a vegetable! My family did not like it, but it really depends on how you like sweet potatoes done.

Dec 25, 2003

This was a terrific recipe for using minimal ingredients. Here's what I did to make it easy. I cut the recipe in half and it was more than enough for the 3 of us. That meant, I only used one sweet potatoe and I cubed it before boiling it so I was able to have mashed sweet potato in less than 15 minutes. Also, I added a little orange peel zest to the mixture. I put the entire thing in a glass pie plate and it made the presentation beautiful. The topping crunched up perfectly and this was easy to make while managing my main course.

Nov 25, 2004

I made this for todays Thanksgiving dinner. It received very high remarks. The only changes I make was I doubled the topping.Also, I used two 40 oz. cans of sweet potatoes drained well. and NO ONE could tell. This really cuts the prep time in half. Thanks for sharing.

Dec 25, 2003

I have made many versions of sweet potato casserole, but this is my favorite! My husband loved it. I used a 29 oz. can of yams instead of fresh ones and it came out great. I just drained and mashed them. Great recipe, easy and delicious, especially the pecan topping!

Oct 16, 2003

This is almost the same as my recipe,it varies in sugar and butter amount. For 3 cups sweet potatoes, I use 3 small cans of Taylor brand. I like to heat them up a bit for easier mixing in the microwave just until warm (but not necesary). Add 1/4-1/2 cup sugar, 2 eggs, 1/3 cup butter at room temperature, but can use right out of frige if potatoes are warm. Also add 1 tsp. vanilla ext. and 1tsp. salt.( no liquids.) Blend in mixer till smooth. Topping: 1/2 c. melted margarine, 1/2-3/4 c. brown sugar(light) Depending on how sweet you want it,and 1 c chopped nuts. I put in a 10 inch deep dish pie plate,(not necesary to grease dish) Bake 350 for 25 min. Everyone loves this dish. My kids won't touch sweet potatoes, so I don't know how kid freindly this is, but anyone who likes sweet potatoes and nuts will love this. It is a sweet vegetable and like a dessert, but I would never serve as a dessert. There are different versions of this recipe, you can't really go wrong with them. Thanks Cindy!

Oct 16, 2003

I have actually made this several times. I like it so much better without the marshmallows. It is an easy and delicious recipe. Thanks for posting.

Nov 30, 2004

I have used this recipe for over a year, and brought it to Thanksgiving dinner last week. People who were avid sweet potato haters were declaring their love for this dish. I have never changed the recipe, it's great as is.


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  • Calories
  • 449 kcal
  • 22%
  • Carbohydrates
  • 60.4 g
  • 19%
  • Cholesterol
  • 74 mg
  • 25%
  • Fat
  • 22.2 g
  • 34%
  • Fiber
  • 3.6 g
  • 14%
  • Protein
  • 5.2 g
  • 10%
  • Sodium
  • 137 mg
  • 5%

* Percent Daily Values are based on a 2,000 calorie diet.

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