Skip to main content New this month
Get the Allrecipes magazine
Yummy Sweet Potato Casserole
Reviews:
November 13, 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.

  1. 3368 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
  4.  
    Rated as 3 out of 5 Stars
  5.  
    Rated as 2 out of 5 Stars
  6.  
    Rated as 1 out of 5 Stars