Yummy Sweet Potato Casserole Recipe - Allrecipes.com
Yummy Sweet Potato Casserole Recipe
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Yummy Sweet Potato Casserole
This sweet potato casserole is sure to become a holiday favorite. See more
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Yummy Sweet Potato Casserole

Recipe by  

"My family begs me to make this creamy baked dish every Thanksgiving and Christmas. What makes it so good is the pecan topping! Try it and I'm sure it will become your new tradition!"

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Ingredients Edit and Save

Original recipe makes 6 cups Change Servings
  • PREP

    30 mins
  • COOK

    30 mins

    1 hr


  1. Preheat oven to 325 degrees F (165 degrees C). Put sweet potatoes in a medium saucepan with water to cover. Cook over medium high heat until tender; drain and mash.
  2. In a large bowl, mix together the sweet potatoes, white sugar, eggs, salt, butter, milk and vanilla extract. Mix until smooth. Transfer to a 9x13 inch baking dish.
  3. In medium bowl, mix the brown sugar and flour. Cut in the butter until the mixture is coarse. Stir in the pecans. Sprinkle the mixture over the sweet potato mixture.
  4. Bake in the preheated oven 30 minutes, or until the topping is lightly brown.
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  • Editor's Note:
  • The Allrecipes magazine team, in preparing this recipe, came upon some alterations for this dish leading to a version they preferred, which is shared in the October/November 2014 issue. If you do not have that issue available to you, just triple the measures of the potato mixture ingredients above while leaving the topping measures as they are listed.
  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews More Reviews

Most Helpful Positive Review
Nov 19, 2007

Superb!! OK..I changed some things...added some things..made it MUCH BETTER!!! I am from Louisiana...so I grew up eating sweet potatoes year round. But holiday time always mean Sweet potato Casserole..this one is the closest to how my granny and mom made it. I used 3 BAKED sweet potatoes (I often double the recipe). For a single recipe I cut the sugar down to 1/4 cup and I double the vanilla up to 1 tsp. I use evaporated milk instead of regular milk. I add 1 tsp of cinnmon, 1/4 tsp of both ground clove and ground nutmeg. For the topping..I double the recipe even on the single recipe. Does that make sense?? LOL ENJOY!!!!

Most Helpful Critical Review
Aug 23, 2010

I made the recipe to test it out prior to making it for a party, and I just didn't find the recipe very enjoyable. Also, it felt more like I was baking then cooking. Something about the entire casserole was far too sweet. I normally love sweet potatoes but I don't know if I did something wrong, or if it's just the recipe. I did as someone said and baked the sweet potatoes, I may have baked them a little too long though.. Thanks for the experience, but this recipe just didn't cut it for me..

Nov 15, 2006

I am 50 years old and my family has made basically this same casserole all my life - it's very common in the South. A TIP: it's much more flavorful if you use baked sweet potatoes - baked for at least 1.5 to 2 hours to bring out their full flavor - than if you boil them. It's also a lot easier - just cut the cooked potatoes in half and scoop out their goodness - no peeling! And do not substitute other nuts for pecans. It's just not the same without the true southern nut meant for sweet potatoes!

Nov 18, 2007

Yummy is right!! I made this today as a trial run for Thanksgiving (and this will be the dish I am taking!). I baked my potatoes (3-medium sized) for 1 hour. I cut them and placed into my food processor with the other ingredients (and I doubled the vanilla to 1 tsp). This came out so so so smooth - it's a wonderful texture. I doubled the topping and it was plenty (maybe could use a bit more even) as soon as I took it from the oven I had to try it and it's delicious! I used evaporated milk instead of regular milk. **If you boil your potatoes, you leave the skin on and peel when they're done. *UPDATE* I made this again with canned sweet potatoes and while it was good it isn't AS good as fresh baked potatoes. I suggest if you want to impress your guests stick to the baked potatoes, it's more work BUT so worth it. Plus with canned potatoes it was runny and not whipped - we didn't care for that.

Dec 01, 2006

I made this for the first time this Thanksgiving based on all the positive reviews here, and my family loved it! The recipe claims it serves 12, but we finished it off with only 8 people, so I'd recommend making extra if you are serving a hungry crowd. I found that baking the sweet potatoes helped them retain a better flavor than boiling them. I put 5 large sweet potatoes on a cookie sheet in a 375F oven for about 1 1/4 hours. Then I sliced them in half and used a potholder to squeeze the potatoes. The insides popped right out of the skin; I didn't even need a spoon. Oh, and if you think the recipe would be improved by doubling the amount of pecan/butter/sugar topping, I'd recommend against it. It will taste delicious, but you'll end up with unappetizing pools of butter on the top.

Apr 25, 2006

I did the following....just microwaved my potatoes until fully cooked and then sliced them and placed cut side down into an 8X11 pan. I combinded the topping ingredients (flour, sugar, butter and nuts) and crumbled it on top of the potatoes and baked for 20 minutes....TO DIE FOR...and much lower in fat and calories than making the "casserole". You might want to note that the topping does NOT spread (the flour prevents it) so how ever you top it...that's how it will look when it comes out of the oven. Just wanted to let you know being I thought it would melt and spread a bit...but it does not! Very good recipe, will make again!

Apr 09, 2006

This was great. Roasting the yams whole in foil for an hour or so depending on the size of your yams gives awesome flavor instead of boiling... The family gobbled this up!!!

Dec 23, 2002

Made this recipe twice with great results! Used brown sugar instead of white and added 1 tsp each of cinnamon and nutmeg. We like it cold, too!


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  • Calories
  • 226 kcal
  • 11%
  • Carbohydrates
  • 30.1 g
  • 10%
  • Cholesterol
  • 50 mg
  • 17%
  • Fat
  • 11.1 g
  • 17%
  • Fiber
  • 1.9 g
  • 7%
  • Protein
  • 2.9 g
  • 6%
  • Sodium
  • 187 mg
  • 7%

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

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