Recipe by Nancy
"Sweet, rich and crunchy. A lovely addition to your feast."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
1 (40 ounce) can
sweet potatoes, drained
packed brown sugar
I had two Thanksgiving Dinners to go to and made this for both, my 18 year old son came in the kitchen because of the wonderful richness that he smelt. Once he saw this, before I could say that it was to take for a Dinner, he was dishing up a big serving. He ate every bite and had 3rds and he hates sweet potatoes! I made more and it was a instant hit. Also made it for a large church dinner (100+people) I made 40 batches and we still ran out. I was asked for the receipe so much that I printed out over a 100 of them. This is definatly a huge hit at any holiday dinner. Thanks so much for this wonderful recipe it will always be on our table. (Southern California)
No need to use canned sweet potatoes.... fresh ones taste better, easy to fix (just bake, peel and mash) and are better for you...I use my grandma's recipe - you can really overdo the topping with extra ingredients...like coconut or corn flakes... just adds extra calories!
Gorgeous and easy to make, I did however halve the amount of sugar added to the potatoes and it was still plenty sweet and yummy. The pecan topping is so goooooood! Try it on baked salmon its also extremely good!
This recipe was fantastic!! I had 18 people for Thanksgiving and EVERYONE loved it. Three people asked for the recipe! An 8 serving recipe fit and looked great in a pirex pie dish. I will definitely make this every Thanksgiving!
Loved it! Used 1/2 the sugar, dark rum instead of vanilla, and added some ground clove and nutmeg. Turned out perfect:)
If I could rate this recipe higher than a 5, it would be a 10! The first time my husband and I tried it we thought we had died and gone to heaven, the taste was so good. I have it a number of times, with deep fried turkey, as well as baked and everyone loves it.
This is really good, but it might be a little too sweet. The pecans taste great on top. I've always had sweet potato casseroles with marshmallows, but this way is much better!
I used fresh sweet potatoes, not canned. Only used 1/4 cup of white sugar as I figured it would be sweet enough. Also only used 3/4 cup of brown sugar and the dish was still very sweet. I was in a rush, and forgot to add the flour, but the topping turned out fine. The dish looked great coming out of the oven.
* Percent Daily Values are based on a 2,000 calorie diet.
Sweet Potato Casserole I
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 242
Check out time-saving recipes, because any night’s a good night to grill.
Get recipes that work for your busiest days.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!
See how to make not-too-sweet sweet potato casserole with a pistachio crust.
Topping burn on your sweet potato casserole? We’ve got just the fix.
See how to make fluffy sweet potatoes with a crunchy pecan topping.