Sweet Potato Casserole

Total Time:
2 hr
Prep:
15 min
Cook:
1 hr 45 min

Yield:
6 servings
Level:
Easy

Ingredients
  • 2 1/2 pounds sweet potatoes (about 3 large), scrubbed
  • 2 large eggs, lightly beaten with a fork
  • 3 tablespoons unsalted butter, melted plus more for the preparing the pan
  • 2 tablespoons packed dark brown sugar
  • 1 teaspoon kosher salt
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • Pinch of freshly grated nutmeg
  • Freshly ground black pepper
  • 1/4 cup coarsely chopped pecans
  • Copyright 2001 Television Food Network, G.P. All rights reserved
Directions

Preheat the oven to 400 degrees F. Put the sweet potatoes on a baking sheet and pierce each one 2 or 3 times with a fork. Bake for 45 to 60 minutes or until tender. Set aside to cool.

Turn the oven down to 350 degrees F. Scoop the sweet potato out of their skins and into a medium bowl. Discard the skins. Mash the potatoes until smooth. Add the eggs, butter, brown sugar, salt, cinnamon, ginger, nutmeg, and pepper to taste. Whisk the mixture until smooth.

Butter an 8 by 8-inch casserole. Pour the sweet potato mixture into the pan and sprinkle the top with the pecans. Bake for 30 to 40 minutes until a bit puffy. Serve immediately.


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    This was perfectly acceptable sweet potato souffle and easy to make. I think next time I'd like to add some orange for a twist and do a brown sugar, pecan crumble for the top instead of just pecans. (or marshmallows are always a treat)
    Hello Everyone, My grandma in Austin, TX used to make this dish, with the marshmallows. I have one secret addition: Cointreau, an orange liqueur
    Absolute favorite @ Thanksgiving. I blend the sweet potatoes in a food processor for extra smoothness and top it with marshmallows.
    If I'm making a sweet potato casserole this is my go-to recipe. The kids who don't eat my regular baked sweet potato will eat this and LOVE it!!
    I made this for Thanksgiving and people have asked me to make it for Christmas. I did top it with the traditional marshmallows. I used a deep casserole dish, not a 9x13 pan...it stayed moist.
    Made this for Thanksgiving Dinner. Turned out great and everyone loved it. I did follow the comments that suggested you double the brown sugar. I'll definitely make it again.
    I found this dish to be dry and lifeless.
    Huge hit at Thanksgiving!
    I personally didn't try this but made it for my boyfriends family and they all LOVED it. I did do a couple things different. I used 5 large sweet potatoes and instead of topping with pecans topped with mini marshmallows & toasted them under the broiler. Kept all the same ingredients and still turned out great. My boyfriend could have devoured the entire pan. He said it was probably the best sweet potato casserole he's ever had. Will use this recipe next time he has a craving for it.
    I tried this yesterday for our Thanksgiving dinner. Everyone LOVED it. I used 1/2 c of brown sugar, skipped the nuts and added a layer of toasy marshmallos. I highly recommend this recipe! The Crider Family, Fullerton, CA
    Made this at the last minute and didn't have any butter on hand so I used butter flavored olive oil and everyone raved about the dish! It was a winner for sure!
    Love how this recipe is not real sweet like others. I have made this every year for 5-6 yrs and it is always a hit.
    i love this recipe. I've made it every year for 5 years now and my family loves it. i always add a little extra brown sugar. my family always looks forward to it. so yummy! :
    Best sweet potato casserole I have found.
    I really liked this recipe. I thought it had a really nice flavor however, I agree with some of the postings in that it needed just a bit more sugar. I would probably try this recipe again, but maybe double the sugar next time.
    I was looking for something simple to make for my Thanksgiving meal and this recipe was perfect. I read over a few of the reviews and as suggested, I doubled the sugar and added a layer of large marshmallows on top. One user said to add them in the last ten minutes of baking but I just removed the casserole from the oven and covered it. The marshmallows melted perfectly. 
     
    They were delicious! Everyone commented on how good they were and demanded seconds. My mom used to make this when I was a kid and these tasted just like hers! This was my first time making such a large meal and once again Food Network.com and the wonderful users came through for me with a great recipe and awesome tips. My thanks to the community.
    Great.....loved it.
    it seems like my previous review got deleted, but i just wanted to say this looks good and i'll be back to review it again after thanksgiving. i had a friend that made this type of casserole, but she made hers with a streusel type topping. it's a great crunchy, candy-like addition and it'll give the casserole a sweeter taste for those who want to add more brown sugar. i suggest 1/2 cup brown sugar, 1/3 cup butter, 1/3 cup flour and 1 cup pecans. adjust as you see necessary of course. happy thanksgiving to every1!
    This Sweet Potato Casserole recipe is a Thanksgiving and Easter staple in our household. Never a leftover.
    How do you blame a recipe for your dish coming out too bland for you??
    As someone who didn't know I liked sweet potatoes because I had been served yams [yuk!] all my life and told they were sweet potatoes, this dish was a revelation!! I LOVE sweet potatoes!! I did put marshmellow on top for the last 10 minutes of baking so as to comfort those at Thanksgiving who didn't know the difference between yams and sweet potatoes [they do now ;-) ]. This dish was a hit at my Thanksgiving table; thank you Food Network recipe team!!
    Tasted like a semi sweet mashed potato recipe not sweet enough for my liking and I did double the brown sugar!
    I first made this recipe for a small Thanksgiving I hosted in 2005 because I didn't like all of the recipes my family had used for years which topped it with marshmallows. I got rave reviews because it is more of a savory sweet potato dish. I have been asked to bring it every year since, but now I double the recipe and put it in a 9 x 13 dish. I am making it again this year but unfortunately I never have any leftovers!
    As noted in other reviews, I made this recipe but put candied walnuts on the top - recipe from earlier review - thank you! Truly, the topping made the dessert. My father doesn't like sweet potatoes but had TWO helpings of it! This is definately one I will make again!
    This was a hit. I first had this dish at Ruth chris steakhouse. I tweaked the receipe by taking some of ther pecans and grounding them up and adding them in to the mixture with the spices.
    I took a chance on a new recipe for our Thanksgiving dinner this year. I thought I would be safe with a 4-star review. Big mistake! This casserole was a huge bust. We had 18 guests. Not one person had a second helping. It was incredibly bland. There are much better recipes out there- find one now.
    If you don't know what delicious is, then you need to try this casserole. I made it for our office Thanksgiving party and people just loved the simplicity and traditional taste of it. I read the other reviews before I made it though and did double the sugar but did not use marshmallows for the top because it would have been way too sweet. It turned out just perfect. So perfect, that I am making it again for my family's dinner table on Saturday.
     
    One thing to remember though, if your sweet potatoes are very large (as mine were), you may have to bake them a little longer than 60 min. Other than that, if you follow the directions you will end up with a great dish for your holiday or any other occasion.
    I enjoyed this recipe, very easy and great taste.
    This is a great recipe for those looking for an easy recipe that isn't overly sweet. I doubled the recipe and substituted Splenda brown sugar and both worked just fine. My kids thought it was fantastic and the pecans gave an added crunch.
    easy to mix and cook. Tasted great.
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    This recipe is featured in:

    Classic Thanksgiving Menu