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Gourmet Sweet Potato Classic

Rated as 4.8 out of 5 Stars

"Once you taste this, you won't ever go back to the marshmallow-topped variety! I have peeled and cooked in the microwave, and also boiled the sweet potatoes. They taste the same no matter how you cook them. So, use the technique that works best for you!"
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1 h 25 m servings 381
Original recipe yields 8 servings


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  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish. Watch Now
  2. Bake sweet potatoes 35 minutes in the preheated oven, or until they begin to soften. Cool slightly, peel, and mash. Watch Now
  3. In a large bowl, mix the mashed sweet potatoes, salt, 1/4 cup butter, eggs, vanilla extract, cinnamon, sugar, and heavy cream. Transfer to the prepared baking dish. Watch Now
  4. In a medium bowl, combine 1/4 cup butter, flour, brown sugar, and chopped pecans. Mix with a pastry blender or your fingers to the consistency of course meal. Sprinkle over the sweet potato mixture. Watch Now
  5. Bake 30 minutes in the preheated oven, until topping is crisp and lightly browned. Watch Now


  • Partner Tip
  • Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

Per Serving: 381 calories; 19.2 50.7 3.8 82 201 Full nutrition

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Most helpful positive review

Now a tradition at our table! Thanks to all of the reviewers too - I heeded advice and cut back the white sugar to 1/3 cup and brown sugar to 2/3 cup which cut back on the sweetness. Hint for e...

Most helpful critical review

I halved the sugar in the potaoes, and it was still too sweet for my family. The topping was good though, but my husband said he'd rather have it on coffee cake. Easy to make and with some twe...

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Least positive

Now a tradition at our table! Thanks to all of the reviewers too - I heeded advice and cut back the white sugar to 1/3 cup and brown sugar to 2/3 cup which cut back on the sweetness. Hint for e...

This is a great recipe for sweet potato casserole. I found that 1/4 cup of sugar in the potato mixture is enough for my family's sweet tooth since the topping adds more sweetness. A secret for t...

UPDATE PT II: My version equates 3 cups of cooked yams to the 5 yams of undetermined size/weight noted in the original recipe. UPDATE: I read some earlier reviews about the "sweetness" of this...

Excellent recipe, followed other users suggestions and added less sugar. I also used 2 big cans of yams instead of fresh potatoes (much less work) and replaced the cream with skim milk and I co...

I use a lighter variation to this recipe. Have for a few years now and it is such a HUGE hit, it is officially my job to make the sweet potatoes at the holiday get togethers. I do use one egg to...

I thought all sweet potato cassaroles were the same, but this is so good. I used canned sweet potatoes because I didnt want to mess with all that cooking and peeling. The topping was delicious...

Wow. I assembled this for Thanksgiving on Tuesday, traveled 7 hours Wednesday, baked and served it Thursday. It was fabulous. Having it prepared in advance helped me get the meal on the table...

excellent! I make it both for holidays and for simple family dinners. I usually leave out the butter and cream in the sweet potato mixture and it still tastes great but has less fat.

I used brown sugar instead of white (cut it in half for my taste) and added nuts to the potatoes as well as the topping. Went over great at a big luncheon and a family gathering. Thanks!