*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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!
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!
I've made this many times for many different people and it has always been a big hit at the holiday events. There have been times where I used canned sweet potatoes instead of fresh to save time. When I do this I omit the sugar from the potatoe portion of the recipe (the syrup in the can makes it sweet enough) and I strain the potatoes out of their syrup. Nobody could tell I used canned sweet potatoes and it was loved by everyone. I cut the topping portion in half (I always had extra left when I made a full batch) and put everything in a round casarole dish and that seems to be a good amount for a family event.