Recipe by CMOORE1946
"This recipe is so easy to prepare and tastes more like a dessert than a vegetable. I haven't found anyone that does not like it."
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
mashed sweet potatoes
packed brown sugar
This is a great recipe! I made it for Thanksgiving, our office Christmas party and will make it for our family Christmas dinner. I only use fresh sweet potatoes as I don't care for canned. Also, I don't like to boil potatoes (loses flavor) so what I do is wash about 4 sweet potatoes (leaving skins on), wrap them in aluminum foil and bake them in the oven at 450 degrees for about an hour or until soft. Let them cool, unwrap foil and then cut in half and the skins easily slip off. If you have the time, this is A LOT easier then peeling and cutting sweet potatoes to boil (don't know about you all, but sometimes trying to cut through a raw sweet potato is pretty difficult!!). Anyway, then I follow the recipe from there. Yum! I always get rave reviews. Thanks again for this great recipe!
good! it is sweet but not overpowering. i used about 2 1/2 lbs sweet potatoes to get the 4 cups mashed. i made in 2 6 x 8 disposable pans and froze one after baking, without the topping. it reheated very well. also, i added 1 tsp pumpkin pie spice for the added flavor. definitely a keeper!
I doubled this recipe and cut back a little on the sugar, as others mentioned, and it turned out perfectly. Also, as someone mentioned, 2.5 lbs. of sweet potatoes equals 4 cups mashed. I baked my sweet potatoes whole for about an hour, then scooped out the filling and mashed, topped and baked. The topping was delicious and I got many compliments. Thanks!
I didn't make the topping, and I did cut back on the sugar in the casserole (I used 1/3 cup white sugar and 1/4 cup brown sugar). This was EXCELLENT! Definitely the best sweet potato casserole I've ever had. Thanks for the great recipe!
Delicious! I cut the sugar in both the potatoes and the topping in half because we don't like it to be so sweet. We loved this!
I made this for the first time, and brought it to work today. Everyone loved it. I'm glad I read the recommendations to reduce the sugar, because it would have been much too sweet otherwise. I made it with 8 cups of baked mashed yams instead of sweet potatoes, reduced the white sugar to 1/2 cup, used 1 stick of butter, and added cinnamon & nutmeg to taste. For the topping I reduced the brown sugar to 1 cup, and used 1 stick of butter. I made the yams last night, and kept them in the fridge, then this morning I covered them with the topping, and baked. All my co-workers asked for the recipe!
This recipe was delicious and very easy to make. I did use about 1/2 of the amount of sugar it called for. I did add a little bit of cinnamon and nutmeg when I made the topping. Added a great flavor. Will add this to my recipe box for sure. My husband enjoy it and he is not a "casserole" person! Thanks!
* Percent Daily Values are based on a 2,000 calorie diet.
Sweet Potato Casserole VI
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories from Fat: 195
Recipes for baked ham, deviled eggs, and oh-so-cute treats.
The best ways to enjoy what’s in season right now.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $9.99!
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.