Sweet, rich, and crunchy. A lovely addition to your holiday feast.

Nancy
Advertisement

Ingredients

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

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Butter a 2 quart baking dish.

    Advertisement
  • Place the sweet potatoes and their liquid in a medium saucepan, and bring to a boil. Cook 15 minutes, or until tender. Remove from heat, drain, and mash.

  • In a medium bowl, mix the mashed sweet potatoes, white sugar, eggs, 1/3 cup butter, milk, and vanilla extract. Spread evenly into the prepared baking dish.

  • In a separate bowl, mix the brown sugar, chopped pecans, flour, and 1/3 cup melted butter. Sprinkle over the sweet potato mixture.

  • Bake 35 minutes in the preheated oven, or until a knife inserted near the center comes out clean.

Nutrition Facts

601.9 calories; 6.2 g protein; 88.1 g carbohydrates; 88 mg cholesterol; 212.7 mg sodium. Full Nutrition

Reviews (426)

Read More Reviews

Most helpful positive review

Rating: 5 stars
11/27/2006
This is a keeper! Great with turkey chicken or pork or even a small dish alone. Have to be very exact with ingredient amounts or can turn out runny but recipe delivers as advertised. Just be sure to drain the sweet potato's thoroughly after cooking. I did alter the 8 serving portion a bit for personal taste: it's very sweet so reduced white sugar to 1/2 cup; added 3/4 tsp each of ground cinnamon and allspice; used evaporated milk instead of regular milk...makes for a creamier mixture; and be careful not to overdo the pecans (one cup is a lot!). Everyone always wants seconds!! Read More
(156)

Most helpful critical review

Rating: 2 stars
12/12/2010
Way too much sugar! Cut the sugar in 1/2 (at least) and I cut back on the butter as well. The fresh sweet potatoes tasted way better than the canned also! Read More
(18)
530 Ratings
  • 5 star values: 445
  • 4 star values: 59
  • 3 star values: 14
  • 2 star values: 7
  • 1 star values: 5
Rating: 5 stars
11/27/2006
This is a keeper! Great with turkey chicken or pork or even a small dish alone. Have to be very exact with ingredient amounts or can turn out runny but recipe delivers as advertised. Just be sure to drain the sweet potato's thoroughly after cooking. I did alter the 8 serving portion a bit for personal taste: it's very sweet so reduced white sugar to 1/2 cup; added 3/4 tsp each of ground cinnamon and allspice; used evaporated milk instead of regular milk...makes for a creamier mixture; and be careful not to overdo the pecans (one cup is a lot!). Everyone always wants seconds!! Read More
(156)
Rating: 5 stars
11/16/2006
My children ask for this recipe every Thanksgiving Christmas and Easter. I usually don't bring the canned sweet potatoes to a boil first however; I just use them drained right out of the can and increase the baking time of the casserole to about 50minutes to 1 hour. Read More
(95)
Rating: 5 stars
12/10/2003
This was delicious with pork chops so it's not just for Thanksgiving... Read More
(61)
Advertisement
Rating: 5 stars
11/11/2009
this is the one! pecans add a more sophisticated touch than marshmallows and cut the sweetness and boy is it sweet. Don't use the canned yams. Instead use 3 cups (approx. 3 potatoes) of real mashed sweet potatoes. Sooo much better. And you can get away with decreasing sugar. Read More
(58)
Rating: 5 stars
12/22/2006
This is a yummy yummy dish. I made this three times over this last holiday season. Since I only had the 29 ounce cans I used 2 of those cans and multiplied the recipe by 1.5 and baked it in a 9x13 casserole dish. It came out perfect! I had to bake it for more than 35 minutes...more like 45-50 minutes. Yummy! I'll be making this for every holiday. Added 12/22/06: I also made it this year and it's just as yummy! This time I baked the same 1.5 times the recipe and split into two 2-quart trays and baked it for about 45 minutes. It was yummy and made it easy to bake one recipe for two potlucks. Read More
(48)
Rating: 5 stars
12/11/2006
I had two Thanksgiving Dinners to go to and made this for both my 18 year old son came in the kitchen because of the wonderful richness that he smelt. Once he saw this before I could say that it was to take for a Dinner he was dishing up a big serving. He ate every bite and had 3rds and he hates sweet potatoes! I made more and it was a instant hit. Also made it for a large church dinner (100 people) I made 40 batches and we still ran out. I was asked for the receipe so much that I printed out over a 100 of them. This is definatly a huge hit at any holiday dinner. Thanks so much for this wonderful recipe it will always be on our table. (Southern California) Read More
(43)
Advertisement
Rating: 5 stars
12/08/2006
A scrumptious oh-so-easy version of the classic Southern holiday dish. This was a huge hit -- I took it to a potluck and got tons of compliments. The filling was a bit liquidy so next time I will cut down on the milk and butter. (Please note that you do DRAIN the potatoes after you cook them; I've made this four times now and I'm 2 for 4 on remembering that.) Read More
(33)
Rating: 5 stars
11/27/2005
This recipe was fantastic!! I had 18 people for Thanksgiving and EVERYONE loved it. Three people asked for the recipe! An 8 serving recipe fit and looked great in a pirex pie dish. I will definitely make this every Thanksgiving! Read More
(31)
Rating: 5 stars
12/06/2005
Gorgeous and easy to make I did however halve the amount of sugar added to the potatoes and it was still plenty sweet and yummy. The pecan topping is so goooooood! Try it on baked salmon its also extremely good! Read More
(31)
Rating: 2 stars
12/12/2010
Way too much sugar! Cut the sugar in 1/2 (at least) and I cut back on the butter as well. The fresh sweet potatoes tasted way better than the canned also! Read More
(18)