Sweet Potato Casserole II Recipe - Allrecipes.com
Sweet Potato Casserole II Recipe
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Sweet Potato Casserole II
See how to make fluffy sweet potatoes with a crunchy pecan topping. See more
  • READY IN 45 mins

Sweet Potato Casserole II

Recipe by  

"Fluffy sweet potatoes mixed with butter, sugar, and vanilla, and baked with a crunchy pecan streusel topping. This recipe was given to me by my brother-in-law."

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Ingredients Edit and Save

Original recipe makes 16 servings Change Servings
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  • PREP

    20 mins
  • COOK

    25 mins
  • READY IN

    45 mins

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
  2. In a large bowl, mix together mashed sweet potatoes, 1/2 cup butter, milk, sugar, vanilla extract, and eggs. Spread sweet potato mixture into the prepared baking dish. In a small bowl, mix together brown sugar and flour. Cut in 1/3 cup butter until mixture is crumbly, then stir in pecans. Sprinkle pecan mixture over the sweet potatoes.
  3. Bake for 25 minutes in the preheated oven, or until golden brown.
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Reviews More Reviews

Most Helpful Positive Review
Apr 13, 2007

I made this for Easter and it was a hit with the family. I did adapt the recipe according to what others have suggested. I used two 29-oz cans of cut sweet potatoes instead of cooking my own. I substitued evaporated milk for the regular milk and I think it made it more creamy. I used dark brown sugar for the white sugar and I cut that back to 3/4 cup since others said 1 cup made it too sweet. I upped the vanilla to 1 tsp. I was going to add 1 tsp. cinnamon, 1/2 tsp. nutmeg and 1/2 tsp. salt to the mixture but I forgot until it was too late. But I did manage to get a sprinkling of cinnamon on the casserole before I put the topping on. I made a double batch of the topping and baked it all in a 9 x 13 pan. It was fantastic!

 
Most Helpful Critical Review
Jun 12, 2006

This is a great recipe, except for the fact that the directions are not set up to correctly to properly make this item right. Such as the butter, one part you melt it, the other part you don't, but it doesn't state that in the recipe on which.

 
Dec 01, 2004

This was delicious. I tried it a few days before Thanksgiving and even my husband (who will never eat sweet potatoes) asked for me to make again it for Thanksgiving dinner!!! You need about 5 or 6 medium sweet potatoes to get 4 1/2 cups mashed. I made a few adjustments the second time I made it and it was even better. 1.) used 1/3 cup evaporated milk instead of regular 2) seasoned potato mixture with 1 tsp cinnamon and 1/2 tsp nutmeg.

 
Sep 07, 2006

I have made a recipe similar to this one for several years. One of my best recipes. I use real maple syrup instead of white sugar in the mashed sweet potatoes and don't use flour in the topping. You may want to double the topping. Very yummy. Tastes great warmed up but doesn't look as pretty. You can make it ahead of time but keep the topping separate until ready to bake.

 
Dec 09, 2005

I noticed this receipe and just had to comment. It has been in our family for years. We always have it during the holidays and even our daughters in-laws ask her to bring it. The only difference I noticed is that I usually use canned sweet potatoes (one large and one small) this way it is always on hand. Also, I place the pecans on top first then add the flour, brown sugar mixture on top. I melt the margarine and drizzle on top of this mixture. Does not need to completely cover as it will flow over areas not covered as it cooks. It is a receipe that I have had for about 30 years from my mother-in-law and now my daughter makes it also for her in-laws. It is great!!!!

 
Mar 14, 2003

Everyone loved this dish at my Christmas dinner. It was not too sweet had just the right texture. I roasted the potatoes in the oven (instead of boiling; it's easier and they are more flavorful) and made 1 1/2 times the topping. Be sure to use a shallow baking dish as it will take much longer to bake if you don't. Great recipe and Thanks!

 
Nov 03, 2006

Used canned sweet potatoes and reduced the amount of white sugar to compensate for the syrup. Loved the crunchy topping.

 
Feb 12, 2006

My family has the traditional Italian Christmas so I thought I throw the family off and bring this casserole. My father is a big major food critic in our family and he loved it. My mom is a sweet potato lover and will basically eat them just plainly baked. My family never really had this before so it was great new addition. Since we have American additions to our family through marriage we had to tweak our Christmas dinner. This recipe is awesome & the kids love it! I am a new lover of sweet potatoes & I wanted to try to make a casserole so I did this receipe. It turned out great however the pecan streusal was way too much so next time I think I will half it and use it sparingly, I also think this would just be great with the marshmallows on top or even by itself. But the marshmallows is always good presentation. I also used a half cup of sugar which was plenty of sugar for it and I used a tad bit more of vanilla. I will definitely use this recipe over and over again. The sweet potato part was creamy, perfectly sweetened with the half cup of sugar and it was fluffy and light. Thanks for sharing this awesome recipe!!!!

 

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Nutrition

  • Calories
  • 309 kcal
  • 15%
  • Carbohydrates
  • 41.9 g
  • 14%
  • Cholesterol
  • 52 mg
  • 17%
  • Fat
  • 15.3 g
  • 24%
  • Fiber
  • 2.6 g
  • 10%
  • Protein
  • 3.2 g
  • 6%
  • Sodium
  • 103 mg
  • 4%

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

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