Yummy Sweet Potato Casserole
My family begs me to make this creamy baked dish every Thanksgiving and Christmas. What makes it so good is the pecan topping! Try it and I'm sure it will become your new tradition!
My family begs me to make this creamy baked dish every Thanksgiving and Christmas. What makes it so good is the pecan topping! Try it and I'm sure it will become your new tradition!
Superb!! OK..I changed some things...added some things..made it MUCH BETTER!!! I am from Louisiana...so I grew up eating sweet potatoes year round. But holiday time always mean Sweet potato Casserole..this one is the closest to how my granny and mom made it. I used 3 BAKED sweet potatoes (I often double the recipe). For a single recipe I cut the sugar down to 1/4 cup and I double the vanilla up to 1 tsp. I use evaporated milk instead of regular milk. I add 1 tsp of cinnmon, 1/4 tsp of both ground clove and ground nutmeg. For the topping..I double the recipe even on the single recipe. Does that make sense?? LOL ENJOY!!!!Read More
I made the recipe to test it out prior to making it for a party, and I just didn't find the recipe very enjoyable. Also, it felt more like I was baking then cooking. Something about the entire casserole was far too sweet. I normally love sweet potatoes but I don't know if I did something wrong, or if it's just the recipe. I did as someone said and baked the sweet potatoes, I may have baked them a little too long though.. Thanks for the experience, but this recipe just didn't cut it for me..Read More
Superb!! OK..I changed some things...added some things..made it MUCH BETTER!!! I am from Louisiana...so I grew up eating sweet potatoes year round. But holiday time always mean Sweet potato Casserole..this one is the closest to how my granny and mom made it. I used 3 BAKED sweet potatoes (I often double the recipe). For a single recipe I cut the sugar down to 1/4 cup and I double the vanilla up to 1 tsp. I use evaporated milk instead of regular milk. I add 1 tsp of cinnmon, 1/4 tsp of both ground clove and ground nutmeg. For the topping..I double the recipe even on the single recipe. Does that make sense?? LOL ENJOY!!!!
I did the following....just microwaved my potatoes until fully cooked and then sliced them and placed cut side down into an 8X11 pan. I combinded the topping ingredients (flour, sugar, butter and nuts) and crumbled it on top of the potatoes and baked for 20 minutes....TO DIE FOR...and much lower in fat and calories than making the "casserole". You might want to note that the topping does NOT spread (the flour prevents it) so how ever you top it...that's how it will look when it comes out of the oven. Just wanted to let you know being I thought it would melt and spread a bit...but it does not! Very good recipe, will make again!
This is a wonderful recipe with a few minor tweeks... Start with baking 6 sweet potatos (ensure that they are the same size so the consistentcy is the same as they cook), instead of boiling. Add 1/2-1 tsp of cinnamon, 1/2 tsp nutmeg, 1/4 tsp ground cloves to the sweet potatoes as you mash them. Use 3/4 to 1 cup of evaporated milk instead of regular. Use 1 tsp of vanilla. Double ALL of the ingredients for the pecan topping and give the pecans a rough chop so there aren't any big pieces. Add 1/2 tsp of cinnamon to the topping mixture.~~~ If you try it this way, you will never make another sweet potato casserole dish. This makes the BEST sweet potato casserole ever! Happy eating and enjoy!
This was great. Roasting the yams whole in foil for an hour or so depending on the size of your yams gives awesome flavor instead of boiling... The family gobbled this up!!!
This is a good start, but as the previuos reviewer suggested, you MUST roast the sweet potatos..it brings out all the natural sugars and sweetness. Now here is my addition...the last 15 minutes you are roasting the potatos, put whole bananas, skin on, and roast them for 15 minutes until they turn black. The bananas roast in their own skin and oils and become like banana pudding. Add that to the puree, with a touch of maple syrup for sweetness. Guaranteed to please!
I took a chance and added this untried recipe to my Thanksgiving menu and it was the star dish of the feast! Everyone raved and insisted on taking the recipe home. I only used 1/2 the amount of sugar as I worried it would be too 'desserty' -- and it was absolutely wonderful! I will be making it every year. Thank you Tina for sharing this gem!
Hey folks, I make this with CANNED sweet potatoes and get rave reviews!! One large can (40 oz I think) is just over 4 cups (I use the whole can), but the trick is to boil them in the syrup for awhile to get them kinda mushy, then drain and mash them in a bowl... I use evaporated milk and add some pumpkin pie spice! Absolutley outstanding, and I hope this makes it a little easier for someone! ;)
Very tasty and a welcome change from my own sweet potatoes....
mmm very very good! i cut the sugar and butter in half and it was still good! I added extra cinnamon..Delicious. thanks!
Oh, these sweet potatoes were soooooo good! I made some changes to the original recipe in an attempt to lighten up the dish and save some fat and calories. The results were excellent. I reduced the sugar to 1/4 cup, used one egg and one egg white instead of a second whole egg, reduced the butter in the sweet potato mixture to 2 Tbsp, and increased the vanilla to 1 tsp. I super-simplified the topping by just drizzling 1/4 cup pure maple syrup over the top and sprinkling 1/3 cup of finely chopped pecans over top. Very decadent tasting and my entire family cleaned this dish up. I am filing this recipe in my favorites album and it will be the go to recipe for sweet potatoes in my family from now on!!
This recipe has been in my family for over 30 years and I have made it countless times to rave reviews. I have passed this recipe on more than any other over the years, but mine is different in just a couple of subtle ways. I have NEVER added milk to the sweet potato mixture, and my recipe calls for 1 1/2 teaspoons of vanilla. I always use a mixer to beat the eggs well, then add the sugar, salt and vanilla and beat until blended. I add the potatoes, beat until smooth, and mix in the butter last. I use 1 cup of chopped pecans for the topping, instead of 1/2 cup. I bake it at 350 for 35 minutes. It puffs up beautifully, and the topping gets nice and brown. I would also recommend a different sized casserole dish. I use a 2 quart Corning Ware casserole, which is more square. You get nice deep layers of both sweet potatoes and topping. I have doubled and tripled this recipe, but have never used more than double the topping. I have made this recipe by baking the potatoes, and I have made it by boiling them. My sister swears the boiling is easier and I might agree. It's a little "neater"; just make sure they are drained well. As for a difference in taste, I'm not sure it's noticeable. My family seems to give a slight edge to boiled - they have raved about my sister's the last few times she has made them, and didn't know that she had opted to boil versus bake the potatoes. One last note, my personal preference is to use jewel yams. I find them a bit more flavorful!
This was a hit. Not too sweet at all. I doubled the topping recipe but only used about two thirds of it (just eyeballed to cover the top of the casserole). I bought sweet potatoes that were locally grown, not sure if that made any difference and I baked them instead of boiling (4 large potatoes took 1 and 1/2 hours on 375 degrees). I made the casserole the day before and stored it in the fridge overnight. Made the topping the next day and threw it in the oven for 30 minutes. Very easy to make.
I'm a Southern Man who loves to cook. Great dish, but I make mine with a slight twist: I use condensed and evaported milk in the mixture. I also, add 1 teaspoon of cinnamon and nutmeg to the potatoes, with a full teaspoon of vanilla. You talk about Yummy! For the topping I also add sweetend coconut flakes (even my friends and family who don't like coconut LOVE it)! I also bake my potatoes first for 30 minutes prior to adding the topping and baking for an additional 15 minutes. Thanks to my great grandmother, grandmother, mother and aunts for letting me watch, help and TASTE in their kitchens!
Just a suggestion - I have the same recipe and you can use a 40 Oz. can of sweet potatoes (well-drained) and the results are YUMMY and it's alot easier then cooking the sweet potatoes
THANK YOU Tina B!! For sharing your wonderful recipe :) & everyone else for their extra tips. Served this yesterday at our friends pre-Thanksgiving potluck & people went back for just this. My husband who does not like yams tried this out of respect for me & loved it. Yes..he requested the lil' bit of leftovers we had left next to his scrambled eggs for breakfast this morning.. lol. I made a 25-serving recipe, baked 4-jumbo yams 1hr & 45min=( made 8-cups) Skin came right off. Added less milk (only 1/2cup) then the 1cup the recipe advises because many comments said it was a lil more runny then they wanted. Glad I did use less, it was very moist still & turned out great. I also added 1/2 tsp nutmeg & cinnamon. (TIP:) I made the yam mixture & put it in 18x10 inch pan the night before & it kept great in the fridge. Just made the topping the next day, & added just before baking. Also used brown sugar only in this recipe & 100% whole grain wheat flour for the topping cuz thats all I had. Couldn't tell the difference. Baked about 45min.
I made the recipe to test it out prior to making it for a party, and I just didn't find the recipe very enjoyable. Also, it felt more like I was baking then cooking. Something about the entire casserole was far too sweet. I normally love sweet potatoes but I don't know if I did something wrong, or if it's just the recipe. I did as someone said and baked the sweet potatoes, I may have baked them a little too long though.. Thanks for the experience, but this recipe just didn't cut it for me..
Very good! I accidentally made way too many potatoes, but it turned out very good anyway. I ended up doubling the topping, which was fantastic. One note, I read several times in reviews that the topping would not "crumble" as the recipe states. The recipe also states to make the crumble topping with softened butter...This is not the best approach. If you want your topping to crumble - use cold butter, right out of the fridge. Crumbles everytime. Also helps to mix the crumble topping with your hands instead of a utensil.
Excellent recipe.I really don't gove 5 stars unless it warrants. I'll bet those who say,"I don't like Sweet Potatoes" Will change their tune after just a bite of this. I did BAKE the potatoes in the OVEN. This brings out the syrup,therefore much more flavor! Please no canned yams.I know using canned may seem to cut time,but you're also cutting your flavor in half by using them.
Whoa - this is dessert, not a traditional side dish. For a toned-down version, leave out the white sugar entirely and just use the brown sugar called for in the topping. Part of the problem with this recipe is calling for 4 "cups" of cubed sweet potatoes - very hard to measure. I used two large SPs (measured in at 4 cups) and came up with barely enough to line the bottom of my casserole dish.
Easy and delicious! I made it for Thanksgiving trial run with friends and it was a HUGE hit. I took the advise of others and baked the potatoes (4 large sweet potatoes baked for an hour). Then I squeezed them out of the skins and mixed the other stuff in. I added 1/2 tsp cinnamon and nutmeg and 1/4 tsp ginger and omitted the salt. I did not double the topping as others have suggested. I can see how people would like that because the topping delicious. However, by not doubling it, it was a pleasant surprise when you got a bite of the topping without being overly sweet. I will make again for sure!
Can this recipe be made the day before baking?
This recipe beats all other sweet potato casserole recipes!! I am definitely making this for Thanksgiving. Here are some changes I thought helped: 1) Instead of boiling the potatoes, put them peeled and cubed in the oven on a well-greased baking sheet until they are tender. 2) use brown sugar instead of regular sugar. 3) double the vanilla 4) add 1/2 - 1 teas. of the following spices: nutmeg, cinnamon, and cloves. 6) if you want, toast the pecans before you add them to the topping. This is not absolutely necessary because they will be in the oven later, but if you would like more flavor from the pecans, toast them. 7) When you make this, be aware that the topping will not spread out when baked - the flour prevents it. So however you spread the topping, that's how it's going to look when it's done. I hope you like this recipe as much as I did! :)
Absolutely delicious! I baked 5 very large (6" long) sweet potatoes (which were each wrapped in foil) until soft, this fit perfectly in a 9X13 pan. The smell of them baking was amazing, I advise lining the baking sheet with foil so the candied juices don't bake to the cookie sheet. I took the advice of another reviewer and cut the sugar down to 1/4 cup, doubled the vanilla up to 1 tsp., evaporated milk instead of regular milk. I used hand held beaters to make it fluffy. I made the same amount of topping and found it was more than enough. Everyone loved this dish at Thanksgiving, it was the right amount of sweetness without tasting too 'desserty'.
I wish people would not give lower ratings because of the way they feel recipes should taste like. This recipe turned out perfectly. Yes, it might be too sweet for some people but that is the way the recipe is designed. I like sweet food so this is a GREAT recipe. My kids even devoured it. I would not change a thing. Thank you for a great recipe.
Although I haven't actually tried this specific recipe, it's very similar to the sweet potato dish my family has always made for the holidays, especially with the pecan topping. Just a couple tips to make it easier-if you boil the sweet potatoes whole until soft, the skin just falls off and then they are very easy to mash. Also, for the topping, our recipe is very similar, except we use 1 cup brown sugar, 1/3 cup flour, 1 cup chopped pecans and 1 stick butter. Melt the butter, and just mix everything together, then spoon over the sweet potatoes. I hope you enjoy this Southern dish (hence all the pecans!) as much as we always have! I much prefer the crunchy pecan topping (a nice contrast to the sweet potatoes) to anything with marshmallows! :)
I've been making this every thanksgiving for the past 5 years, everywhere I go everyone loves it and asks for the recipe. I've made it with both sweet potoes and yams. It's better when you use yams- but I always forget which is which! Yams are orange- sweet potatoes are yellow. It tastes great either way- but it's much creamier made with yams.
A hit at Thanksgiving, with a few adjustments based on other reviews. Baked the sweet potatoes, cut out the white sugar completely, used evaporated milk instead of reguar milk, added a pinch of cinnamon and nutmeg. Yummy, indeed!!
I am 58 years old, from Georgia, and have been eating a version of this recipe all my life. I gave it only 3 stars because it is bland without cinnamon and nutmeg added. Add tsp of each, and you will have a 5 star recipe!
This dish is the most requested of all the holiday dishes in my family. It is the first dish to be wiped clean out too. The only difference is that I add miniture marshmellows on top with extra pecans. It makes a lovely presentation with the toasted tips. An attention getter for the young ones as well as the adults.
Love this recipe. I've been making it for several years now and it is the only way my family eats sweet potatoes. I always used canned, drained, sweet potatoes, it's much quicker.
We love sweet potatoes and we really loved this recipe. After reading some of the reviews that said this was too sweet, I added 2 more cups of potatoes and kept the sugar at 1/2 cup. I also did not put as much of the topping on as indicated in the recipe. Also, I never boil my sweet potatoes or yams. I preheat the oven to 400 degrees, take the whole potatoes, rinse, dry well, coat the skin with vegetable oil and bake in a pan until tender (usually about an hour depending on the size of the potatoes). The skin pulls away from the meat of the potato so you can pull it right off this works great for baked sweet potatoes too. Then I mixed the ingredients in the food processor using the pastry blade. If you do this, be sure to pulse, not run steady or the potatoes will "liquefy" too much and not give you a good consistency when baked.
This is a great recipe that I have made for years. You can make ahead and freeze to make life easier. Make recipe put into a casserole dish, put plastic wrap and then foil over top. Place in freezer UNBAKED. Take out of the freezer a day ahead and thaw in the frig. Bake as usual. Turns out great!!!
This a truly wonderful side dish. Per reviews I made few changes, but nothing that would affect the overall rating. I did cut the sugar in half and added 1 tsp. cinnamon to the potato mixture. I doubled the vanilla. One time I baked my potatoes in the microwave, let them cool a bit, peeled them and then diced them. another time I baked them in the oven at 375 degrees for 1 1/2 hours. I put the potatoes and the other ingredients into my Kitchen Aid mixer bowl, and whipped it all up with the whipping attachment. I am not sure how they come out if you don't do that. But my recipe came out light and fluffy...really wonderful!!! Although I liked the topping I would cut the flour amount. I am not sure why it is even needed, but I noticed that similar recipes called for it, so I did do use it. People who generally do not like sweet potatoes, but were willing to try this recipe, did enjoy it. Thanks Tina, this is an amazing recipe!!!
I used the topping as described by Jennifer - 1C Brown Sugar, 1/3C Flour, 1C Chopped Pecans, and 1C Melted Butter, but added 1tsp cinnamon and 1tsp nutmeg. I subbed 1 large can of Yams and drained then mashed extremely well. Also added 1tsp cinnamon and 1tsp nutmeg to potatoe mixture and subbed heavy cream for milk. Before transferring to 9x13 we cooked in pan over low/medium for 30-1hour to incorporate all flavors well. Also made the potatoes much creamier. Everyone that tried this, including those who hate sweet spuds couldn't get over it. We then ate it warm with ice cream for dessert that night. Lasted one day, no leftovers!!
Made "this" for my husband's family for my first Thanksgiving with them... they LOVED it. But I made a few changes... I used 6 large sweet potatoes, wrapped in aluminum foil with butter, and baked for an hour at 400 degrees instead of boiling. This was WAY easier because I didn't have to peel or cut, they just fell right out of the skin. It ended up being around 6.5 cups of sweet potatoes so a little over 150% of the recipe, and then I doubled the rest of the ingredients. I also followed one of the suggestions from a comment and added a 2 teaspoons of cinnamon, 1/2 teaspoon of each nutmeg and cloves (remember, I doubled EVERYTHING) and used Evaporated Milk instead of regular. For the topping I also sprinkled extra pecans on top. This made a little more than just a 9x13 pan so I had a 9x13 to take to my husband's large family get together and an 8x8 for ourselves which worked perfectly because today we are having a small family thing with just his parents.
I did not like sweet potatoes until I made this. My whole family loved it, even our 9 month old son. Will add this to our Thanksgiving menu for future get togethers. LOVED IT!!!!!!
I make this delicious dish all year long. You can use canned sweet potatoes and get the same tasting results. I've also used evaporated milk, and half & half before, when I was out of milk.
My southern family adds a touch of bourbon to this sweet potato casserole - really enhances the flavor! Use 1/8 to 1/4 cup or to your own taste.
This is absolutely delicious!!!!!!! I never used to like sweet potatos, but this is awesome! I brought this to my mother-in-laws as a dish to pass for our early Thanksgiving and the compliments didn't stop. I know that this will be asked of me to bring every year! Thanks for the great recipe, Tina!!!
This recipe may taste good for some but it is not good for you, it adulterates the fine nutrients in the potato. The best way to eat this is to wrap it up in foil and bake it for an hour or so at 350, it will make its own natural sugar and your body will benefit the most from it. It really tastes good this way. Try it!
My family has requested that this recipe become my signature Thanksgiving Dish. It was fabulous. But only after I made a change to it. Once the potatoes were mashed with all the other ingredients I found the consistency to be like a thick soup, ie. liquidy (icky, maybe that's the way it's supposed to be -I'm Canadian and not familiar with most southern food - , but I was expecting the consistency of normal mashed potatoes, just sweeter). I therefore ended up doubling the potatoes while leaving everything else the same. That was absolutely perfect.
I made this and brought it to Christmas dinner with in-laws as well as made it for my own family Christmas dinner.This dish was fantastic, it travels easiely,smells great and taste amazing. I made a few small changes I baked the potatoes in oven for 1 1/2 hrs at 375 this does bring out the natural sweetness and potatoes just sqeeze out of their skins I also added nutmeg and clove, used condensed milk instead of milk,reduced the sugar to 1/4 cup and used pure vanilla. For the topping I used 1 cup chopped pecans and added 2tsp cinnamon. This smells so good baking in the oven.This is a sweet dish like other reviews have stated try your mashed sweet potatoes first before adding your sugar start at 1/8cup and add from there as needed will sweeten up as it bakes as well. This could easiley be made vegetarian/vegan/diabetic by altering the dairy/sugar ingredients
LOVE IT!!! To cut down on prep time I used canned (drained) Sweet Potato. My husband was dead set against even trying this recipe but all it took was one bite. If I don't take a serving out before it hits the table I am out of luck!!! You got'a try this!!!!
I've made this several times now and even for a diabetic father - I use 1/8 cup Splenda and 1/8 cup sugar and it is still sweet, I also use 1/3 cup brown sugar in the topping.
I use my food processor and mix up a big batch of the topping. I keep it in a zip lock bag in the freezer. In a pinch I used the sweet potatoes in the dairy case. This is my husbands favorite food.
2 of us loved it, 2 of us liked it. I reduced the sugar by half and it was plenty sweet. Would have been better with more sweet potatoes to the ratio against the topping, so next time I will make at least 6 cups of potatoes.
I have a question. I love Sweet Potato Casserole and usually I make it for Thanksgiving. I take the sweet potatoes and microwave them then scoop out the potato and go from there. My question is this? When I boil the sweet potato do I peel it first and place the cubed potato in the water? Or do I place the whole potato with the peeling on and boil then peel? Help?????
I have made this recipe now a dozen times or so...it is just the perfect sweep potato casserole recipe. 4 large sweet potatoes = 4 cups, and bake them at 350 for 2 hours instead of cooking on stovetop. You can make this several days ahead of time.
Listen, this casserole is an indulgent sweet. It's not a savory dish and if you don't like sweet potatoes or yams, don't go into it thinking you'll come out liking them on the other side. My grandmother had been making this recipe for years. I'm guessing from a Betty Crocker cook book. I really like it. But I upped the sweet potatoes casserole game and have never looked back. I stopped pretending this was a casserole and got real with myself. I threw the whole thing in a pie shell and baked it with double the topping. Best sweet potato pie ever. EVER. I up the ante with pumpkin pie spice and adding a bit more vanilla. We still serve it warm and it was an instant hit with the family. Every year this is part of our Thanksgiving tradition.
I think the trick for this dish is to gradually add the sugar a bit at a time and taste-taste-taste! I'd imagine that how sweet the dish is will vary depending of how you prepare the sweet potatoes. I roasted mine and only needed half the sugar. I think if you boiled them, you might need to add more :)
I have made this recipe a few times for family gatherings. It really is good--but sweet. Myself & others who I know that don't care for sweet potato casseroles usually don't eat them but find ourselves eating this one. The topping is basically like a candy flavor that masks the bitter flavor of what most sweet potato casseroles cannot hide. I discovered this recipe when asked to make a sweet potato casserole for a family function. Having never made one before, I didn't realize most casseroles people make are with canned chunk potatoes. This gives a much fresher, better flavor. My first time I made the mistake of adding marshmallows to the top of this because I was told sweet potato casseroles always have them. Our family decided this recipe is too sweet with them, and therefore, that is why the recipe does not call for them. So... if you are a first timer making this like I was, don't add marshmallows even if people tell you this casserole needs them (before trying this casserole). It is very good without modifications. But if you want to cut the sweetness, you may want to follow some reviewers suggestions.
I was pretty blown away by this recipie I must admit! I did not have high expectations considering how mashed the recipie called for the sweet potatoes to be...almost like mashed potatoes; nonetheless the "casserole," as some may call it- I'd call it more of a dessert- was beyond amazing to the taste buds, and believe it or not there was no baking involved! I served it to people who completely disliked sweet potatoes but even they fell in love with the casserole! I would have liked a thicker consistency but I'll settle. All in all: Taste: 5 stars Simplicity: 5 stars Presentation: 2 stars Satisfaction: 4 stars
i am only giving this 4 stars because i did not put the topping on it and used marshmallows instead. It was easy enough to make and it tasted quite good!
Loved it! I made a few minor changes based on other reviewers recommendations. I baked the yams for 1.5 hours. I also cut the sugar in 1/2 worried that it would be too sweet with the full amount recommended. Chopped the pecans in a food processer so they were a little more finely chopped. I had 10 guests for dinner and this recipe was the hit of the party! I will definitely make this again. Highly recommended!
Took ppls advice and adding vanilla, nutmeg and cinnamon (realized i just made sweet potato pie filling) only change i'd recommend is doubling the topping but keep the amount of pecan
I made this recipe tonight to go with glazed ham and green beans. I am normally not a fan of sweet potato casserole but I had two helpings of this! I baked my sweet potatoes instead of boiling and used an electric mixer to get a smooth, sort of fluffy texture to the sweet potatoes. I also drizzled a tablespoon of real maple syrup over the topping before putting it in the oven. Delicious!
instead of peeling and boiling the potatoes bake them and scoop put the insides. Not only will save the pain of peeling the difficult potato it will help with the caramelization of the casserole
Really good! I put mine in a round dish so it took longer to cook (deeper pan). I would stick with the 9x13 pan, as my topping was a little dark. I did double the topping as a few suggested. Better than the traditional marshmellow topped sweet potatos, for sure! :)
Very easy and yummy. I couldn't find sweet potatoes in my supermarket, so I substituted with Japanese pumpkin instead. I microwaved them in the steam mode and mashed them to measure 2 cups. I used 1/4 cup white sugar and 5 tablespoons maple syrup and added a pinch of cinnamon to the pumpkin batter as well. And instead of baking in a 9 x 13 pan, I use 8 small clay pots which gave a cute, rustic look to the dish. One tip for storage--put a piece of paper towel on top of the baking pan/ pots before wrapping again with the plastic wrap. The paper towel will help to absorb the moisture and keep the streusel crunchy in the fridge.
This is very, very sweet - practically a candy bar. The sugar content overwhelms the taste of potato, making it a better dessert dish than dinner side. Will not make again.
This was a huge hit with everyone, even those not ever touching sweet potatoes helped wipe it out at Easter ...I have to admit, I was saddened, I wanted leftovers for the next day. Thank You
I generally make a recipe like it says the first time and "tweak" it after if necessary. So, I made this just like it said and we LOVED it. I usually do candied sweet potatoes but decided on a casserole for timing purposes. My family went NUTS over this one. The phrase "pass the sweet potatoes" was used over and over at our dinner table. Reading comments about baking the potatoes makes it better makes me wonder... could it REALLY be BETTER??? I might have to try that to see.
I make this several times a year, not just at holiday time. It gets tweaked a bit for more comfort and flavor factors. I use brown sugar for both the sweet potatoes and topping, substitute heavy cream for the milk and add 1/2 tsp ground cinnamon, 1/4 tsp ground ginger and 1/8 tsp ground cloves to the sweet potatoes. In the topping I use 1 cup of chopped pecans instead of 1/2. This goes well when I feel like baking a ham or pork roast any time of the year.
like others I added spices... 1 teaspoon cinnamon and dash each cloves, nutmeg and ginger. used half and half. this casserole is superb and the topping is to die for. also, bake your potatoes then cool some before peeling. much better texture.
Yummy! As suggested by others, I baked the sweet potatoes (400 degrees for 1 hour...probably could've used another 15 minutes). I also decreased the sugar by half.
I get frequent requests for this dish. I use 3-4 baked sweet potatoes (350 degrees, 1 - 1.5 hours). brown sugar 1/4 cup; vanilla up to 1 tsp; 1 tsp of cinnmon, 1/4 tsp of both ground clove and ground nutmeg (each). Made topping as directed.
This was so simple, I received so many compliments on this dish, thanks so much.My family wants it again this year. Sandy54
I made this recipe exactly as written, and I found it to be very bland. People at my thanksgiving table left it on their plate - it was so blah.
Skipped the sugar, but followed the recipe otherwise. Delissssh !
Great casserole. Definitely BAKE the potatoes. I peeled them first, cut them in thirds, wrapped them all together in foil and baked for 2 hours. Also, I split 1/4 cup of sugar and 1/4 cup of brown sugar in the mix. Try 1/3 cup of corn flakes in the topping. Grind them up in processor and add them before the butter. I think it helped to keep the butter in check, and it added some crunch to the topping!
This recipe is awesome... even my picky kids will eat it. My oldest daughter (11yo) loves to help prepare this for family dinners. It's like a sweet potato pie without the pie crust.
Very tasty and pretty easy, the one thing the recipe doesn't say is how long to boil the potatoes for, I boiled them for about 12 min., until they were fork tender.
I always replace sugars with sugar substitute. I also add cinnamon about a tsp. I make a day or two ahead and then it's ready to pop in the oven to save time. Stores great in the frig just before baking step.
Tried this as a trial for Thanksgiving and everyone loved it! I cut the sugar in the potatoes by half and will do the same again next time (used splenda). Made double the topping but didn't need it all. I put it in a smaller than 9X13 casserole. If making for more than 6 people I would definitely double the recipe for a 9X13 dish. A single recipe worth would be very thin in a 9X13. For Thanksgiving I plan to double the potatoes and topping (maybe a bit more than double the topping) and use a 9X13.
I loved this...and our Thanksgiving guests did too. I'm not a sweet potato fan and even I loved this! Yummy!
I don't usually like sweet potatoes, my son doesn't like sweet potatoes. We both loved this recipe! Very easy.We'll be making it for our huge Christmas gathering. Thank you Tina!
Delicious! Baked 6 medium-sized unpeeled sweet potatoes in 325degree oven for 2 to 2 1/2 hours instead of boiling. cooled them for about 15 min. and then cut them in half and they practically peeled themselves. I also used 1 tea. vanilla & 1 tea. cinnamon because I really like the aroma and taste of these two ingredients. I didn't use any flour, and I topped with marshmallows instead of using pecans (family quirk). They were creamy, sweet, delicious, GONE!!!
I cannot eat pecans, so I replaced them with oats and added some nutmeg to sweet potato mixture. Superb!
May try again with half as much sugar...when my kids are saying it's too sweet, that really says something!
FYI - Consider using a ricer to squeeze the hot potatoes through to decrease the 'strings'. I've been using a similar recipe for years and an inexpensive ricer definitely makes a difference. I've used canned and fresh potatoes - go with fresh!
Wow! I made this last night to go with turkey and the trimmings and I couldn't be more pleased! I did use evaporated milk and splenda but those were the only changes. It was rich and just so...delicious! This is definitely a keeper! Thanks for the recipe!
Waaaaayyyyyyy too sweet.
So easy to make, you can do it the night before or even days before. I use way less on the sugar front. The pecan topping with brown sugar is really enough sugar you can really leave out the white sugar. I now have multiple family members asking for this!
Way too sweet. Will cut sugars in half next time.
I made this for the first time last Thanksgiving once for my family and once for a holiday gathering. My kids now ask for this over any other side dish we make at the holidays, and everyone at our party absolutely loved this spin on a sweet potato casserole. This is one of the best ways I have ever tasted sweet potatotes.
i cut down the sugar (like previous people had mentioned) and it was absolutely amazing. I am sure to do this recipie again.
This is delicious. Made it just as the recipe says. It is sweet but gives a great boost to ThanksgivingDinnner
This is absolutely great!! My husband is not crazy about sweet potatos but I made this for Easter and he ate two big helpings and told me to keep the recipe!! From him, that's the best compliment a food can get!
I wrapped the sweet potatoes in foil and baked them for about 1 hour to keep them from absorbing too much water and to enhance their flavor. Once cooled, I just squeezed out the flesh - no peeling necessary. I used brown sugar instead of white sugar. I totally left out the butter and milk- it did not need it, and boy did that save a lot of fat and calories! next time I will probably leave out the eggs as I thought they would hold the sweet potatoes more firmly together - but it did not make a difference - the texture was mushy so the eggs didn't add much. I added about 1/2 tsp. cinnamon to the sweet potato mixture. This got rave reviews from all of my guests! I will make it again.
High Fives to Tina! Even people who didn't care for sweet potato's absolutly LOVED this! My topping covered the whole thing and was very crunchy and yummy. I microwaved the potato's instead and used a fork to scoop out, no mashing required. My family's newest tradition is born. Thank you.
This turned out to be the biggest hit yesterday. It went over so well, it got rave reviews even from someone who doesn't care for sweet potatoes, a definite must make again.
We eat a lot of sweet potatoes and normally just bake then in chunks with a little cinnamon but this was a super yummy switch. I baked, instead of boiled, the potatoes and mashed them in the same pan. I just used a spoon to mix the egg mixture in. The less dirty dishes the better:) Since we don’t use a lot of sugar I will cut that back next time but the rest was great.
Waaaaaaay too sweet! The topping is as thick as the potato...if I made it again I'd double the potatoes and use the same amount for the topping, but definitely decrease the amount of sugar all together. No one ate more than a taste...Way to sweet-won't make again.
This recipe has five stars for a reason - it was the STAR of our thanksgiving dinner! Delicious. The pecans make it amazing. I used maple syrup in place of the white sugar.
This was delicious! I was thinking of taking this to my in laws for Thanksgiving, and thought I'd give it a trial run today. I know some people changed a couple of things, but I pretty much followed the recipe. The only thing I did different was bake 4 large sweet potatoes at 375 for about 1 hour 20 min. I cut them it half, and squeezed the insides out. It was so much easier to not have to use a spoon! It came out perfect, I'm definitely looking forward to making it again for Thanksgiving :)
This was named "best sweet potatoes ever" at our Christmas dinner. Great for leftovers too!
I followed this recipe exactly and it was the favorite item on the dinner table at thanksgiving.
I have been makeing this for years. We like to add coconut to the br.sugar,flour and butter.. Adds a nice little crunch.
Great recipe! I made with Splenda since my dad is diabetic. Still turned out terrific! Will definitely make again!