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My review
Sweet Potato Casserole I
Nancy
"Sweet, rich, and crunchy. A lovely addition to your holiday feast."
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Ingredients
1 h 5 m servings 602 calsOriginal recipe yields 8 servings
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Directions
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Prep
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Cook
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Ready In
- Preheat oven to 350 degrees F (175 degrees C). Butter a 2 quart baking dish.
- 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
Per Serving: 602 calories; 26.9 g fat; 88.1 g carbohydrates; 6.2 g protein; 88 mg cholesterol; 213 mg sodium. Full nutrition
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Reviews
Read all reviews 399495 Ratings
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Most helpful positive review
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 ...
Most helpful critical review
12/8/2010
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!
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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 ...
11/15/2006
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 c...
11/10/2009
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 ma...
2/9/2006
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...
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 ...
12/11/2005
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 w...
12/6/2005
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 al...