Recipe by Nancy
"Sweet, rich, and crunchy. A lovely addition to your holiday feast."
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1 (40 ounce) can
cut sweet potatoes, undrained
packed brown sugar
This is a keeper! Great with turkey,chicken, or pork, or even a small dish alone. Have to be very exact with ingredient amounts or can turn out runny, but recipe delivers as advertised. Just be sure to drain the sweet potato's thoroughly after cooking. I did alter the 8 serving portion a bit for personal taste: it's very sweet, so reduced white sugar to 1/2 cup; added 3/4 tsp each of ground cinnamon and allspice; used evaporated milk instead of regular milk...makes for a creamier mixture; and be careful not to overdo the pecans (one cup is a lot!). Everyone always wants seconds!!
Way too much sugar! Cut the sugar in 1/2 (at least) and I cut back on the butter as well. The fresh sweet potatoes tasted way better than the canned also!
My children ask for this recipe every Thanksgiving, Christmas, and Easter.
I usually don't bring the canned sweet potatoes to a boil first, however; I just use them drained right out of the can, and increase the baking time of the casserole to about 50minutes to 1 hour.
This was delicious with pork chops, so it's not just for Thanksgiving...
this is the one! pecans add a more sophisticated touch than marshmallows and cut the sweetness and boy, is it sweet. Don't use the canned yams. Instead use 3 cups (approx. 3 potatoes) of real mashed sweet potatoes. Sooo much better. And you can get away with decreasing sugar.
This is a yummy, yummy dish. I made this three times over this last holiday season. Since I only had the 29 ounce cans, I used 2 of those cans and multiplied the recipe by 1.5, and baked it in a 9x13 casserole dish. It came out perfect! I had to bake it for more than 35 minutes...more like 45-50 minutes. Yummy! I'll be making this for every holiday. Added 12/22/06: I also made it this year and it's just as yummy! This time I baked the same 1.5 times the recipe and split into two 2-quart trays, and baked it for about 45 minutes. It was yummy and made it easy to bake one recipe for two potlucks.
A scrumptious, oh-so-easy version of the classic Southern holiday dish. This was a huge hit -- I took it to a potluck and got tons of compliments. The filling was a bit liquidy, so next time I will cut down on the milk and butter. (Please note that you do DRAIN the potatoes after you cook them; I've made this four times now and I'm 2 for 4 on remembering that.)
I MADE THIS FOR THANKSGIVING AND IT WAS A HUGE HIT.SO MUCH SO, THAT IT'S ALEADY BEEN REQUESTED FOR CHRISTMAS.....I WILL HAVE TO DOUBLE THE RECIPE THIS TIME SINCE IT WENT SO FAST BEFORE...YUMMY..AND IT HEATS UP VERY WELL THE NEXT DAY..............
* 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
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