Recipe by Bea Gassman
"A good recipe to try on finicky kids."
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sweet potato, peeled and cubed
1/4 cup and 2 teaspoons
1/3 cup and 1 tablespoon
This is an excellent recipe. These sweet potatoes are delicious! I have made them several times now. I was nervous initially about making them after reading the varying reviews here - some saying too sweet, some saying not sweet enough, too much nutmeg, etc. I think the trick is (and the beauty of this recipe)to mix up the potatoes with the butter then add half of the sugar, nutmeg and orange juice called for. Then taste it. Then add up to the second half to correct it to your taste. The other great thing about this recipe is that I always make it the day before. I cover it and refrigerate it in the serving dish without the marshmallows. I reheat it on the day I need it then add the marshmallows and toast them under the broiler.
I did not like this recipe at all! Maybe it was the nutmeg, or all the added sugar, it was way too sweet! I don't recommend it, but others may like it. I guess you don't know until you try.
This was an excellent treat. I even shortcutted using "Bruce's" canned sweet potatoes! Ideal for anyone on the go.
This is a very very good traditional casserole, but because sweet potatoes vary greatly in size, mine ended up under-spiced because they were huge, so watch out and make sure your potatoes are spicy enough. It was still tasty. This is the perfect recipe for a traditional casserole.
However, I think if you combine it with the "Eggless Sweet Potato Casserole" recipe, it becomes something that is the ultimate sweet potato dish. I used the technique of whipping the potatoes (genius!). I don't think it matters too much which spice scheme you use as long as there is enough spice (The eggless recipe results in sweeter sweet potatoes). I then made the pecan topping from the other recipe and added it to the top. I cooked it according to the other directions for a while ( because the pecan topping takes time to cook, then I added marshmellows like this recipe has, and it was perfect for my tastes. When I comined the two recipes, it turned out a lot like Boston Market sweet potato casserole.
I made this for Thanksgiving and it was fantastic! Everyone loved it. Only comment was that I made it a day in advance and then went to bake it for 10 minutes before serving with marshmallows on top. That was wrong because it was cold from the refrigerator and threw off the heating. What would have been better is to have left off marshmallows, warm up first, then add them for 10 more minutes. They just got a little darker, and almost burnt, since I had to leave it longer to heat up. But it was still delicious, and some people said they liked the over-cooked version better anyway. Still 5 star receipe for sure!
Yum! Delicious without being too sweet like traditional sweet potato casseroles. The OJ was perfect. Just a tip on "peeling" potatoes...cut potato in half, boil for 20 minutes then squeeze potato out of skin, magic!
I made this recipe at Christmas and everyone loved it! They asked how I got the sweet potatoes so creamy. I had 2 people call and ask for the recipe later.
I just made this for Christmas dinner. Everyone loved it. I even used "Bruce's" canned sweet potatoes to save time. I also added a teaspoon of vanilla extract.
* Percent Daily Values are based on a 2,000 calorie diet.
Whipped Sweet Potato Casserole
Serving Size: 1/2 of a recipe
Servings Per Recipe: 2
Amount Per Serving
Calories from Fat: 44
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