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Perfect Sweet Potato Casserole

User Rating 4.5 Star Rating (11 Reviews)


Sweet Potato Casserole

Sweet Potato Casserole

D.L. Rattray
My family loved this delicious sweet potato casserole, baked with a crunchy pecan and brown sugar topping. This is an excellent recipe choice for a holiday meal.


  • 2 pounds sweet potatoes (3 cups mashed)
  • 1/2 cup sugar
  • 1/2 teaspoon salt
  • 2 large eggs
  • 1/2 cup milk
  • 1/2 teaspoon vanilla
  • 4 tablespoons melted butter
  • Topping:
  • 1/2 cup brown sugar
  • 1/2 cup all-purpose flour
  • 4 tablespoons melted butter
  • 1/2 cup chopped pecans


Scrub sweet potatoes and cut in half if large. Boil in their jackets until tender. Cool; slip the peels off and mash well. Stir in sugar and salt. Whisk together the eggs, milk, vanilla, and 4 tablespoons melted butter. Stir into the mashed sweet potato mixture until smooth and well blended. Spoon the mixture into a lightly buttered 2-quart baking dish. Combine remaining ingredients; sprinkle over the sweet potato mixture. Bake at 350° for 35 to 45 minutes.
Serves 6 to 8.

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User Reviews

Reviews for this section have been closed.

 4 out of 5
Delicious Dish, but Unclear Directions, Member bradd57

I prepared this for our family Thanksgiving and they loved it! Only after I made the dish and re-read the directions numerous times did I realize that this is prepared in two separate steps or stages. I mixed the sweet potato mixture and the topping all together; combined. There was therefore no topping, so I added some marshmallows on top before baking. It was wonderful! I would suggest that you denote in the directions that the sweet potato mixture and the topping mixture should remain separate until the the topping is placed on top. Also, I would add the boiling time for the sweet potatoes. 45-50 minutes is optimal.

5 out of 7 people found this helpful.

See all 11 reviews

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