I get rave reviews for this recipe! It's wonderful for Thanksgiving, and always a hit at family reunions, covered dish dinners, etc. Enjoy!

Recipe Summary

prep:
20 mins
cook:
1 hr
total:
1 hr 20 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a large stockpot, cover sweet potatoes with 1 inch of water; boil for 20 minutes, or until fork tender. Drain, allow to cool and remove skins.

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  • Preheat oven to 350 degrees F (175 degrees C). Grease or butter one 2 quart casserole dish.

  • Place potatoes in a mixing bowl and with an electric mixer, beat on low speed until potatoes begin to break up. Increase speed to medium high and blend until smooth.

  • Reduce speed to low and add sugar, milk, butter, vanilla, eggs and salt. Mix well.

  • Allow any potato 'fibers' to remain on the beater and remove. Pour sweet potato mixture into the casserole dish.

  • Prepare the topping in a small bowl by whisking together the brown sugar, flour, butter and pecans. Sprinkle mixture over potato mixture and bake for 40 minutes.

Nutrition Facts

595 calories; protein 5.6g 11% DV; carbohydrates 78.3g 25% DV; fat 30.6g 47% DV; cholesterol 98.6mg 33% DV; sodium 366.8mg 15% DV. Full Nutrition

Reviews (169)

Read More Reviews

Most helpful positive review

Rating: 4 stars
12/25/2003
I think this is a really good recipe...but I would improve on it by simply separating my egg yolks and whites. Then I would add the yolks in with the other ingredients while mixing. Next comes the main difference - beat the egg whites until stiff ( not dry ) and gently fold them into the sweet potato mixture. Bake immediately after topping. Add marshmallows the last 15 minutes of baking. ( Do not open oven while baking and handle casserole carefully as this is truly a souffle with the eggs added this way. ) I KNOW you will love it prepared in this manner. Enjoy! Barbara / Fountain Inn SC Read More
(233)

Most helpful critical review

Rating: 1 stars
11/13/2003
I thought this recipe is more for a casserole type of dish not a souffle. Also the recipe is much too sweet. It was so sweet no one during Thanksgiving dinner could finish their serving. It was sweeter than the pumpkin pie and apple pie we had for dessert! I think it would be much better if the recipe called for half the sugar and reduce the amount of the brown sugar & pecan topping. Read More
(57)
211 Ratings
  • 5 star values: 183
  • 4 star values: 21
  • 3 star values: 4
  • 2 star values: 0
  • 1 star values: 3
Rating: 4 stars
12/25/2003
I think this is a really good recipe...but I would improve on it by simply separating my egg yolks and whites. Then I would add the yolks in with the other ingredients while mixing. Next comes the main difference - beat the egg whites until stiff ( not dry ) and gently fold them into the sweet potato mixture. Bake immediately after topping. Add marshmallows the last 15 minutes of baking. ( Do not open oven while baking and handle casserole carefully as this is truly a souffle with the eggs added this way. ) I KNOW you will love it prepared in this manner. Enjoy! Barbara / Fountain Inn SC Read More
(233)
Rating: 5 stars
11/13/2005
This turned out very well indeed! A few things I tweaked were: used evaporated milk instead of regular milk I used brown sugar instead of white sugar in the sweet potato mix (and used a bit less than a full cup) and I seasoned it up with a good dose of cinnamon nutmeg and all spice. I think I'll use even less sugar in the sweet potatoes next time because it really doesn't need it. But this recipe is definitely a keeper! Read More
(212)
Rating: 5 stars
11/20/2006
This recipe is great I only used 3 large sweet potatoes, as my family is small. I also used an electric mixer to make sure everything was smooth. I feel like a pro when I make this. I also baked the sweet potatoes wrapped in foil with butter in the oven for about half an hour each side. I don't care for recipes that call for boiling vegetables in water. When these came out of the oven I was able to gently slice down the length of the potato and the skin came off very smoothly. Read More
(180)
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Rating: 1 stars
11/13/2003
I thought this recipe is more for a casserole type of dish not a souffle. Also the recipe is much too sweet. It was so sweet no one during Thanksgiving dinner could finish their serving. It was sweeter than the pumpkin pie and apple pie we had for dessert! I think it would be much better if the recipe called for half the sugar and reduce the amount of the brown sugar & pecan topping. Read More
(57)
Rating: 4 stars
10/17/2004
I like this an all except I felt like the directions are kind of unclear. I mean Sweet Potatoes are huge. And I supose I should have just used 3 potatoes to give me 6 c. Instead I used 6 potatoes and had more than 12 c. of mashed sweet potatoes. Read More
(52)
Rating: 5 stars
01/07/2007
I have used this recipe every Thanksgiving/Christmas for the last 5yrs. and it's ALWAYS a hit!!! I use one large can of sweet potatoes in leu of cooking them myself and use hazelnut coffe creamer in leu of regular milk... Enjoy! Read More
(52)
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Rating: 5 stars
11/15/2003
This is soooo good! It tastes just like the Honeybaked Ham store's version of this and it is a third of the cost! Read More
(26)
Rating: 5 stars
11/29/2004
VERY good - LOVED the topping and I was asked by 2 people at Thanksgiving for the recipe. I made this the night before baked it the next day and it turned out great! Read More
(24)
Rating: 5 stars
12/02/2006
Great recipe. I used evaporated milk instead because that was all I had -- made it nice a creamy! Read More
(20)