Everyone at my house likes this at Thanksgiving. You can add any spices you want to the sweet potato like cinnamon, nutmeg, ginger etc. The topping is nice and crunchy.

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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
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Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C). Butter a 9 inch square baking dish.

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  • In a medium bowl, mix together the sweet potatoes, white sugar, eggs, 2 1/2 tablespoons melted butter, milk, salt and vanilla until well blended. Spread evenly in the prepared baking dish.

  • In a separate bowl, stir together the light brown sugar, pecans and flour. Stir in remaining 2 1/2 tablespoons of butter to make the crumb topping. Spread topping over the sweet potatoes.

  • Bake for 25 to 30 minutes in the preheated oven, until topping is browned and crispy.

Nutrition Facts

693 calories; 8.3 g protein; 110.7 g carbohydrates; 89.1 mg cholesterol; 399.8 mg sodium. Full Nutrition

Reviews (23)

Read More Reviews

Most helpful positive review

Rating: 4 stars
11/27/2008
This is an excellent dish though I did make some adjustments. Those who said this was almost a dessert were not joking. This is a dessert! Texture is that of a chiffon/whipped sweet potato pie that close southern cousin to pumpkin pie. I decreased the sugar to 2/3rds but could have cut it back even more and been happy. The topping really provides enough sweetness. For those with nut allergies I substituted 2/3 cup dry oatmeal for the pecans and just toasted it in a non-stick frying pan with the butter until very lightly browned. Add the brown sugar and keep stirring over medium heat until sugar melts and just starts to clump. add the flour. The crunchy sugar and oats provides the same/similar texture of the nuts. Read More
(23)

Most helpful critical review

Rating: 3 stars
01/02/2010
Way too much sugar. Read More
(1)
28 Ratings
  • 5 star values: 20
  • 4 star values: 6
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
11/27/2008
This is an excellent dish though I did make some adjustments. Those who said this was almost a dessert were not joking. This is a dessert! Texture is that of a chiffon/whipped sweet potato pie that close southern cousin to pumpkin pie. I decreased the sugar to 2/3rds but could have cut it back even more and been happy. The topping really provides enough sweetness. For those with nut allergies I substituted 2/3 cup dry oatmeal for the pecans and just toasted it in a non-stick frying pan with the butter until very lightly browned. Add the brown sugar and keep stirring over medium heat until sugar melts and just starts to clump. add the flour. The crunchy sugar and oats provides the same/similar texture of the nuts. Read More
(23)
Rating: 4 stars
11/27/2008
This is an excellent dish though I did make some adjustments. Those who said this was almost a dessert were not joking. This is a dessert! Texture is that of a chiffon/whipped sweet potato pie that close southern cousin to pumpkin pie. I decreased the sugar to 2/3rds but could have cut it back even more and been happy. The topping really provides enough sweetness. For those with nut allergies I substituted 2/3 cup dry oatmeal for the pecans and just toasted it in a non-stick frying pan with the butter until very lightly browned. Add the brown sugar and keep stirring over medium heat until sugar melts and just starts to clump. add the flour. The crunchy sugar and oats provides the same/similar texture of the nuts. Read More
(23)
Rating: 5 stars
01/31/2005
This sweet potato casserole is just like the one they serve at Damon's Restaurant (if anyone else craves it as much as my husband)! Read More
(11)
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Rating: 5 stars
04/11/2005
Absolutely awesome. Another reviewer is right...this is exactly like Damon's restaurant...and since the one near us closed....I am glad to get this recipe. Thanks for the post. Definately a keeper. Read More
(8)
Rating: 4 stars
11/29/2008
This was a huge hit at Thanksgiving with a few adjustments. I made it the week before following the directions exactly and it was waaaaaaay too sweet. Then for Thanksgiving I more than doubled the amount of sweet potatoes (8 cups made from 4 giant potatoes mashed) and then it was perfect. I also added a bit of nutmeg and cinnamon which deepen the flavor. My husband loved it. Read More
(6)
Rating: 5 stars
12/26/2004
Tried this for Christmas dinner and it was a big hit! Sweet potatoes taste 'custardy' with the egg. A new standard at our house. I only used half the white sugar and substituted walnuts and pistachios (left over from Christmas cookies...) Delicious! Read More
(5)
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Rating: 4 stars
02/08/2008
I didn't quite know what to expect with this recipe. I mistakenly bought a sweet potato (instead of a parsnip) and thought I'd try to find an interesting recipe. I liked the topping though I used pistachio nuts instead of pecans. I just couldn't get used to the texture. Read More
(3)
Rating: 5 stars
12/23/2009
This recipie is delicious. I dont like sweet potatos but LOVED this. However next time I make it I am only going to use a half cup of sugar. A whole cup makes it too sweet. Read More
(2)
Rating: 5 stars
04/05/2005
This is a great way to serve sweet potatoes-almost like a dessert! Read More
(1)
Rating: 4 stars
01/11/2010
It's very delicious and very sweet. Play with the amount of sugar you use to find what's right for your family. Read More
(1)
Rating: 3 stars
01/02/2010
Way too much sugar. Read More
(1)