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Sweet Potato Casserole II

In this video, you’ll see how to make a top-rated baked sweet potato casserole. This recipe bakes up nice and fluffy with a tempting sweet flavor and a crunchy pecan streusel topping. It’s always the hit of Thanksgiving dinner. Watch the video, then get Mary48’s 5-star recipe for Sweet Potato Casserole II. This fluffy sweet potato dish is as comfortable on the dessert menu as it is served beside the main course.

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  • barbn

I always make extra topping so that it has a nice, thick crunchy top. That crunchy top is what makes it for me! How can I store it so that the topping remains crunchy? I had not made it for years, but at Thanksgiving I stored the leftover casserole with aluminum foil in the refrigerator, and the topping was soupy the next day. Any ideas how to store this so that the topping stays crunchy?

  • johnviv56

To Maggie, you are not completely vegan if you use honey. A vegan diet is completely plant based thus eliminating honey. The rest of the ingredients are OK. To daiee mai, your vegan substitutes work fine except for the maple syrup which has to do with preference. I do not like maple so I would probably go all the way with the agave nectar to sweeten.

  • daizee mai

For our vegan dish I will substitute vegan butter for the butter, brown rice milk for the milk, 1/2 pure maple syrup + 1/2 agave for the white sugar, and 2 Tablespoons flax meal + 6 Taplesppons brown rice milk microwaved for 30 seconds for the eggs.