Excellent dish! I recommend using cold butter for the topping, it cuts in easier and stays crumbly.
I had Thanksgiving dinner early this year and made this dish yesterday. It was excellent! It was very easy and the topping made the dish. I also baked the sweet potatoes in the oven at 350 degrees for about 2 hours, came out perfect!
This recipe was a major hit! I ended up increasing the recipe for 18 servings but needed to add a lot more that the additional 2 cups of sweet potato. I probably ended up adding an additional 2-3 extra yams, on top of the 6 cups already included. The consistency worked out.
I made this for Thanksgiving and it was wonderful. It had cooled off before we got to eat it and it still tasted great-when it is cold and still tastes great you know you have a winner. I have saved this to replace my other casserole recipe. IT IS WONDERFUL!! I did bake my potatoes first rather than boiling and mashing. I think I baked at 425 for 1 hour or until they were soft...then you don't have to really peel or chop the potatoes. I used 4 medium sized potatoes. I think baking them makes them taste better.
Made this for a football tailgate party. Everyone loved it! Will definitely make it again. Here's what I changed based on the suggestions of other All-Recipers: (1) Instead of boiling the potatoes (or using canned yams), I roasted the whole, fresh sweet potatoes for about 90 minutes at 350 then, when cooled, halved the potatoes and scooped out the flesh. (2) used evaporated milk. (3) doubled the vanilla (4) used my hand mixer to blend all ingredients till smooth. (5) Baked the dish longer than 30 mins - about 40 mins or so. Made the topping better. I made the dish the night before and took it out of the fridge about an hour before baking to bring the dish closer to room temp prior to baking. This recipe truly lives up to its name - YUMMY!
Bake your sweet potatatoes first, cool and add to recipe. Use less sugar and it turns out great!
This was very good. I decreased the sugar by half and still plenty sweet. I will try with no sugar in potatoes next time... just in the topping. Also made day ahead and refrigerated... baked at 350 for 45 min right out of fridge.
Add me to the list of people who make something similar. This is considered my "signature dish" by family and friends who have renamed it Sweet Potato "Crack" Bake! I agree that baking the potatoes makes the prep much easier - you can even do it the day before. I recently discovered an add in that makes it even more decadent. Add 1/4 cup Sailor Jerry rum. Yummy!
Had lots of compliments on this dish. I increased the ingredients by 1/2 and it still turned out great. Next time, though, will use less sugar; was a bit sweet for my taste.
I'm not a huge fan of sweet potatos/yams but other member of my family are. I made the recipe according to the instructions except I did roast the sweet potatos, opposed to boiling them. I also baked and mashed them in advance and refridgerated them. The next day I brought them to room tempature and carried out the recipe. My guests raved about them and wanted to know "my secret".
Made this for Thanksgiving dinner, and I will make it every Thanksgiving from here on out. Everyone loved it!
This is the perfect sweet potato casserole. I only made one change. Instead of cooking the potatoes on the stove, I cooked them in the microwave just like you would a bake potato. It only took about 10 min and the skin peeled off real easy. Great recipe, thanks!
This is delicious - my family was looking for the whipped topping as they said it was good enough to be a dessert!! I used brown sugar instead of white and evaporated milk instead of regular. Will definitely be making this again & again!! Thanks for sharing!!
This recipe is amazing. I always use a 40oz can of Bruce's Yams, I don't even bother baking the sweet potatoes. I drain the syrup from the can and then otherwise follow the recipe. This is a QUICK and EASY dish if you use the canned. The recipe is also foolproof, so if you are not so great in the kitchen, the dish will taste like you can (assuming you don't burn it!)
Got rave reviews from guests at Christmas dinner. Omitted white sugar completely. Everyone agreed that they would not have wanted it sweeter. Used XL eggs....a little too much. Would be fine with large eggs. Added old fashioned oats to the topping and had walnuts instead of pecans. Will make again.
this is almost identical to a recipe I have been making for years at Thanksgiving.there are only two differences that I can see;this recipe uses milk, and in the topping it uses flour. The recipe I have calls for evaporated milk (same amount), and instead of flour, you crush up some Frosted Flakes and mix them with the sugar and butter. This recipe really is amazing! It's gotten rave reviews from everyone who's ever tried it, and I've brought it to a lot of Holiday pot lucks! So much better than marshmallows!
I made this for Thanksgiving and everyone raved. People that never eat Sweet-Potato-Anything started trying it because of all of the ranting and raving and they all loved it! I made several dishes and they all came out really good, but no one could hold themselves back from this and the Cranberry Sauce Extraordinaire.
I'm used to candied yams during the holidays... you know the ones I'm talking about.. canned yams and marshmallows. It's always been one of my favorite holiday dishes, but this year, I decided to make something a little different for our "Friendsgiving." Wow. This dish was amazing!! I used white sweet potatoes and baked them according to other reviews. I used three large potatoes. I also double the topping and added cinnamon, nutmeg and allspice to it. Again, wow. This was raved about, even the kids loved it! I had more than one person claim me as their new best friend, so I'd say this was a definite winner! Will be making it again for my family Thanksgiving! :D
This is a fabulous recipe. One tip, bake the sweet potatoes instead of boiling them. Baking them really brings out the sweetness that the boiling tends to wash away. You won't regret this extra step.
This recipe was super, super good! I just made it for Christmas dinner, and everyone praised it. I used four smallish sweet potatoes, baked them whole at 325 a couple of hours till soft, let cool slightly, then turned them out of their peels, chunked them, then mashed with a fork and added other ingredients. For the topping, I used non-gluten pancake mix instead of flour, since I'm gluten intolerant. I'm going to experiment with using slightly less sugar - used dark brown sugar. Truly yummy!
This recipe was fast, easy & delicious! Even my 1 year old loved it! It was such a hit at this years THanksgiving dinner that they even asked me to make it for Christmas.
Nothing to say except -- DELICIOUS. I cut the sugar down to 1/4 cup because I didn't want it quite so sweet. The dish was licked clean at Thanksgiving. Even those that thought they didn't like sweet potatoes loved it.
This is the recipe I've been looking for now for years! I reduced the amount of sugar, as sweet potatoes are sweet enough, but I LOVE the crust on top!
Omg sooooo good!! Roasted the potatoes and used walnut (it was all i had) and it was very "yummy". Can't wait to try it with pecans.
Wow, this dish is super sweet and I mean the sugary kind. It tasted like a dessert; think sweet potato pie; definitely not suitable for a side dish in my household. Would try it again but cut the sugar back to a couple of tablespoons both in the body and topping. But I think I will be more likely to prepare it in a crust as a dessert pie.
This recipie is awesome! I made it for a school event and a bunch of people asked for the recipe, then made it for their families for Thanksgiving. A big hit. Now the only problem is everyone will probably want to make it for the same occasion. The only variation I made is to double the topping recipie.
I made this with canned sweet potatoes, used slightly less sugar per other reviewers advice. Did not add the pecans, however did add some marshmallows. Very yummy. I know have to make this every Thanksgiving per my families orders.
My sisters and I ate it as a dessert and as a side dish. I used half the amount of sugar and added 1/4 cup honey instead. Can't wait to make it again during Thanksgiving :)
This was very sweet, but delicious, more like a dessert. We all enjoyed it very much, but I think I will use much less sugar and butter next time.
For Christmas, I brought this recipe, as well as Candied Sweet Potatoes from this site. With a crowd of 50+, this was gone first & everyone was asking who brought it. I baked sweet potatoes instead of using canned for the first time & was amazed at how easy it was, I will never use canned again! Huge difference! Baked the sw. potatoes @375 for 1 hour, BE SURE TO PUT A PAN UNDER THEM! They "weeped" sweet juice all over my clean oven, lol The skin separates & practically falls off, so you don't even have to actually peel them. I used evaporated milk, added 1 tsp. cinnamon, 1/2 tsp. nutmeg., mixed with my food processor, & then doubled the topping. AMAZING!! will make this many more times...thank you! :o)
This recipe is fantastic! I made it last night (day before Thanksgiving) and used a few tips from the reviews. I added evaporated milk, a tsp of cinnamon, used brown sugar instead of white and baked the sweet potatoes since I had the oven on baking pies anyway. I put the mixed potatoes in the casserole dish, mixed up the topping and put it in a baggie to top and bake today. I had to taste this dish so I baked a small casserole, wow is it good! The pecan topping really puts the dish over the edge, the creamy sweet potatoes paired with the crunchy topping is fantastic YUM!
SO GOOD! I added 1 tbsp. of cinnamon to the sweet potatoes and everyone loved it! I will never use another sweet potato casserole recipe ever! :)
I have been making this exact casserole for the past few years, and there is no way my family will let me get away from making this for Thanksgiving and even Christmas. I always double or triple the recipe to take one for dinner, another for the guests to take some home, and the third one to keep it at my house. All the ingredients are the same as Tina's, with only one addition I made from the beginning. I use a 29oz can of cut yams or sweet potatoes, slice them and cover the entire surface of the sweet potato casserole, and then I add the brown sugar/pecan topping. It comes out amazing, since it gives more texture to the mashed potatoes. I can eat this hot, warm, or cold and it tastes wonderful. I see no need of roasting the sweet potatoes, as long as you don't overcook them; they have plenty of flavor as the recipe calls for. I hope you give it a try.
WOW I made this casserole this last weekend. IT WAS LIKE A SOUFFLE OR MOOUSE. We loved it. I used Splenda and doubled topping baked it in an 8x8 dish.
Excellent. Possibly a bit too sweet but not enough to reduce the rating. I did use brown sugar instead of white. Next time I will try it with a bit of concentrated oranged juice. Or maybe some cinnamon? Thanks for submitting this recipe. It was enjoyed by all.
I roasted my sweet potatoes instead of boiling them, as others had suggested. I used 3 medium sized sweet potatoes and I baked them for 1 hour 15 minutes. I let them cool for a bit and the skin came off easily. Then I continued as directed. It came out great. Went well with baked ham. :D
I thought this recipe did a slight injustice to sweet potatoes; they're so naturally sweet and wholesome, and the recipe detracted from their natural deliciousness rather than added to it. The recipe went over very well with the majority of my Easter guests, but from several different people I was told that it got sickish sweet after too many bites. I will definitely use this recipe as a base for any sweet potato casserole in the future. I will cut the white sugar and the butter in half. For the topping, I'll use less brown sugar, more nuts, and a more flour based struesel topping.
Great! But this is super sweet, it is close to pie. I took out about half the sugar the first time and next time I make it I am not putting any sugar in the filling. I am working with homegrown roasted sweet potatoes, so maybe that makes a difference in the inherent sweetness.
Great casserole and everyone just ranted and raved over it! Used drained sweetened canned potatoes instead of fresh (made it so much easier!) and then followed everything else to the "T". The leftovers were even better and the flavors really blended so well together so that is how I will do it the next time - a full 24 hours prior to cooking and serving. A DEFINITE KEEPER HERE & WILL DEFINITELY MAKE AGAIN!!!! Thank you for sharing!!!!!
Mashing the sweet potatoes -Add the butter when mashing the sweet potatoes and make sure you do it while they're hot (I use an electric egg beater) -cut them before you boil them so they're tender in a uniform way -Don't use canned sweet potatoes. Let the sweet potatoes cool before you add the egg, otherwise you'll get bits of scrambled egg If you want to add marshmallows, put them over the pecan topping
I just made this for dinner tonight, and it was simply delicious....i guess 1,500+ people can't be wrong. I used 3 medium sized sweet potatoes, which yielded 3 cups (half of this recipe)....i did make the full serving of topping though, and i am so glad i did. The topping is what makes this dish, i think...the pecans were nice and crunchy. i usually make candied yams for Thanksgiving, but my husband says this dish should definitely replace that. Try it...you won't regret it!!
I looked up this recipe because a friend brought it to a Christmas lunch. Oh my!... it was so good, I thought I was eating dessert, Sweet potatoes never tasted so good!
This was the first time I had ever made sweet potato casserole, and I was very pleased. I followed the recipe exactly as stated. The next day I had another sweet potato casserole with coconut on top, and I really liked it; I think next time I make this I'll add some coconut on top and experiment with some healthier ingredients.
This recipe was delicious! I made a test batch and my husband and I ate this within a day! I can't wait to take this for Thanksgiving dinner!
Unbelievable! I made this as a last minute side dish for Easter. I boiled the sweet potatoes, but I agree that baking usually results in tastier potatoes. I made it the night before, and baked the next day. I could have eaten the entire pan myself!
I made this for Thanksgiving, and everybody raved about it! I have been asked to bring it again for New Year's Day!
These were a big hit at Thanksgiving. Super yummy, sweet without being candy. I did leave off the topping and just topped with candied walnuts.
I made this with 3 giant sweet potatoes, baked in the oven, and I added about a T of cinnamon to the potato mixture. Delicious, but WAY too sweet for my liking - it was more of a dessert than a casserole/side dish. Next time I'll down the white sugar to 1/4 cup, or add another giant sweet potato.
I micro-waved the sweet potatoes and then just split them open and scooped out the insides....super easy. I also doubled the topping and added 1 tsp cinnamon to the sweet potato mixture and increased the vanilla extract to 1 tsp. I used a hand blender to mix everything up. Will never make sweet potato casserole with canned yams again!
yum! this recipe is simple, really tasty, pretty, and if you bake the potatoes beforehand, it's pretty quick too. oh, and did i mention really tasty? :) put this in a pie crust and it's sweet potato pie.
I made this recipe for my family at Thanksgiving, they were accustomed to the marshmellow kind. Let me just say that this was absolutely THE BEST sweet potato casserole any of us had ever had. Definitely serving this again at Christmas!
I've made this dish for years. It's super fantastic! The only thing I would recommend is to bake the potatoes (w/ the skin on) instead of boiling them. That way the water from boiling doesn't dilute the flavor of the potato.
I have been making this every Thanks giving for several years and everyone always raves about it! It is delicious! I make mine with a tsp of cinnamon and I don't cube the sweet potatoes, I just boil them whole, let them cool and they peel very easily
Delicious! The only change I made was to use sweetened condensed milk instead of regular milk.
I cooked this dish as a side on Thanksgiving. The only change I made to it was I put marshmellows on the top 5 minutes before taking it out of the oven and it was excellent. Out of everything I made, this was by far the first to run out.
Love sweet potatoes! I follow the directions except I used 1/4 cup of white sugar. I don't like to measure so I taste as I go along and I used a little less than 1/2 cup of brown sugar as I did not want it too sweet. I did not boil the potatoes instead I baked them like suggested from one of the reviewers. The result delicious! I suggest you bake the sweet potatoes it gives them a great flavor. I love this recipe and it's a keeper for my next Thanksgiving. Thanks!
Only my mom liked it a lot. The kids didn't at all. The adults did, but said it was too sweet to have more then a small serving. I liked it, but wouldn't have more than a few spoonfuls at a time to accompany something else. I found it very buttery.
I assigned to recipe to my 16 year old grand-daughter it was a hit! She was so proud of herself, Thank you for sharing this outstanding yes YUMMY recipe even those who were sweet potato haters are now followers lol
I've made this twice with excellent results both times! It's such a nice change from the candied yams with marshmallows (that we've done my entire life!). I did bake the sweet potatoes at 350 for about 1.5 hours and I used evaporated milk as other reviews suggested. I also doubled the topping both times and it was so good! I didn't have any issues with the top being too buttery or anything.
This was delicious and then some. I did modify things a bit - I added some Cassia Cinnamon and a pinch or two of pumpkin pie spice. Not much as I didn't want the flavor of the spices to take over. The topping was heavenly. My potatoes turned out a bit dry and I think next time I'll use yams and increase the creaminess with a bit of milk or cream. I would definitely make this one again!
This recipe is fantastic. Not only is it easy to make, but it tastes absolutely wonderful. Instead of adding milk, I used cream but other than that, I followed the recipe to the letter.
Ive been making this for years and my extended family requests it often. Only thing I do different is to microwave the potatoes, put in plastic bag for 5 min to steam and skins slide right off. This wont disappoint!
Made it for Thanksgiving LOVE IT!!! Added more sweet potatoes because my first try came out to whipped. Add potatoes last and just do a quick mix. Will make every year. Ot is our new family tradition!!!
This is so, well, yummy! My family loves it. I make it at Thanksgiving and Christmas and make at least double for leftovers for everyone's take home bag!
Unbelievable this was amazing. I just made this today and had a few friends over the only thing that I changed due to the fact that I did not have sweet potato was the sweet potato. I sub'd with yams. And it was amazing. Thank you so much.
OMG! This is so good, my carnivore-husband even liked it! I will definitely make this again and again!
SCRUMPTIOUS!! My co-workers LOVED this and people reminded me the next day to send them the recipe. The topping is what sets this apart. I made the potatoe mixture the day before and then put the topping on it and baked it the next day. Definitely bake the potatoes...I baked 3 large potatoes in foil for about on hour at 400 degrees until they get a little "mushy". I used just under 1/2 cup condensed milk since I didn't want it to be soupy as others noted. I added 1/2 tsp of cinnamon and will likely cut the sugar just a little bit in the potato mixture next time. I doubled the topping as others noted but then didn't put it all on as I thought it might be too much. However, I will add a a tiny bit more pecans next time since I think the texture and flavor of the pecans are the magic in this recipe. Thanks Tina B for a wonderful holiday recipe!
Very good alternative to just Plain Sweet potatoes! I added 1/4 cup of brown sugar to the potatoes the second time I made it, but great either way!!
I haven't actually made this recipe, because my Mother made it every Christmas, and every Thanksgiving, since the beginning of time. And now my wife has picked up the tradition. If we don't have it we just cancel the Holiday (LOL). There's one major difference, though, which addresses on reviewers desire for "More Sweet" - that is that we have always topped it with baby marshmallows, which get all toast in baking. Oh, and my wife likes a touch of cinnamon.
This is a must have on our Thanksgiving table. I do bake my potatoes as others have said, it does make a difference. If you really want to impress your company add a tablespoon of frozen orange juice concentrate to your mixture before adding the topping. Don't use regular OJ it makes the mixture too runny. Yummy!!!
Awesome-I have made this a dozen times. I have substituted eggnog for the milk, and topped the topping with mini marshmallows in the last 10 minutes.
I make this every holiday now. when I don't my family goes crazy. I use the potatoes in a can to make it easier.
I made this for Thanksgiving and was asked to make it again for Christmas. I doubled the topping as suggested by other reviewers. WONDERFULLY Tasty!
I used to fix this dish every year! Now there isn't anyone that lives near to fix it for.I don't like sugary sweet so I only use i/4 cut sugar(less or none if the potatoes are real sweet).I also use can yams or sweet potatoes to save time sometimes.I buy chopped nuts. A neice of mine loves it and that is the only way she would ever eat sweet potatoes.I think I will make myself a mini version this year!
My family loves this recipe and has been on the top of our list for many years. I bake the sweet potatoes omitting the need to peel the potatoes. They can bake while I am preparing other dishes and the potatoes can be easily scooped from the skin to prepare the casserole. Leave a layer of potatoes in the skin and sprinkle with brown sugar, cinnamon, and miniature marshmallows. Brown in the oven at 350 and you have a quick recipe of sweet potato skins. They are eaten before I can get them to the table!!
I rated this 5 stars even though I altered it because I'm sure it would rate this fixed as is. I had 10 small to medium size sweet potatoes and wanted to fix some casseroles to freeze, so here's what I did: baked the sweet potatoes, scooped out insides, added 2 eggs, 1/2 cup brown sugar, 1/2 stick melted butter, 1/2 cup evaporated milk, 2 t. vanilla and sprinkling of cinnamon, clove and nutmeg. I doubled the topping that I also added a sprinkling of cinnamon. The result: YUM!!!! Thanks Tina for a wonderful basic recipe that I could build on.
I used fresh yams and after cubing them, thought I should double the batch (still easily fits in a 9x13)since I had quite a few people over for Thanksgiving. I also had to make it ahead of time and chill it but left the topping off until I was ready to bake it. I'm assuming because of this it did not heat up properly at 350 so I craked it up to 425 for 15 minutes..WOW, it turned out great! The pecan topping (hand plenty plenty since I doubled it) had a nice crunch and the yams were awesome, a huge hit at dinner, they couldn't stop raving about them...nice change from canned yams topped with marshmallows!!
Love! Love! Love! This recipe-the kids scream for it every holiday!
UGH! That's pretty much what it tasted like. I'm sure somewhere along the lines I goofed on something, because it was seriously soupy and very sweet. Not a hit at my place that's for sure. I believe the other reviews, about it being delicious but it just didn't work out for me. I don't think I'll l be trying this again. Better luck to you though.
I make this with canned sweet potatoes and It turns out great. I took the advice of another reviewer: "One large can (40 oz I think) is just over 4 cups (I use the whole can), but the trick is to boil them in the syrup for awhile to get them kinda mushy, then drain and mash them in a bowl…" This is good advice and I get rave reviews on this recipe. I use heavy cream instead of milk and I half the sugar as they can be pretty sweet if using canned. I don't always make the topping and they are still fantastic. This recipe is easy and so, so good :)
This dish went over big at my house! As my family has some diabetics, I substituted the white sugar with Splenda--it made for a light, less sweet, very yummy dish. Will definitely make again!
First time making sweet potato casserole and my favorite ever! Made this for Christmas with my hubby and he loved it!
This is one of my favorite recipies for special occations and everyday meals that I want to make special. It is delicious and well worth the time to make it.
This was absolutely delicious and everyone loved it. Even mfy husband who doesn't like sweet potatoes. I did substitute the canned sweet potatoes for the baked. (One large can...and followed the remainder of the recipe as written.) This dish will become a Christmas tradition. Thank you.
I took this to a church potluck and O my goodness the congergation loved it. They all wanted to know how to make it. It was the best sweetpotato recipe I have ever had . I will definately make it again and again and again
Very good, made this for thanksgiving, everyone, including sweet potato haters loved it. Used cream instead of milk but everything else the same. Was a hit, will make again!
