Sweet Potato Casserole

Total Time:
40 min
Prep:
10 min
Cook:
30 min

Yield:
12 servings
Level:
Easy

Ingredients
Directions

Preheat the oven to 350 degrees F.

Filling:

In a large bowl combine all the filling ingredients. Transfer to a buttered 1 1/2 quart casserole dish.

Topping:

In a medium bowl combine the brown sugar, flour, and butter until moist and the mixture clumps together. Stir in the pecans and spread over the top of the sweet potatoes in an even layer. Bake until the top is golden, about 25 to 30 minutes. Remove from the oven and serve hot.

A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.


CATEGORIES:
View All

Cooking Tips
More Recipes and Ideas
YOU MIGHT ALSO LIKE
4.9 47
Best sweet potato casserole ever!!!! I make this every Thanksgiving Holiday and it's always a hit. Thank you for another wonderful recipe!! It's a keeper!! item not reviewed by moderator and published
It was simple to make and I also added a teaspoon ground cinnamon a pinch of nutmeg and tablespoon of real vanilla. My family ABSULOTELY loved it!! item not reviewed by moderator and published
This is a pretty good recipe, but I made the following amendments and it puts it over the top! Everyone loves it and requests me to make it for special occasions. I OMIT the egg. I ADD fresh grated nutmeg (about a tsp), cinnamon (about half tsp), and salt to taste to the mix. I'm surprised the recipe doesn't mention salt as it adds balance to the flavor. It is a little sweet so I use extra sweet potato (about half cup) or reduce sugar to 3/4 cup for the mix. TRY IT! Read more at: http://www.foodnetwork.com/recipes/sweet-potato-casserole-recipe.html?oc=linkback item not reviewed by moderator and published
Excited to hear rave reviews for this dish since it was different than my now retired recipe. "Best ever!" "Better than how it used to be!" "Don't go back!" With reviews like that I had to give this recipe 5 stars! item not reviewed by moderator and published
Has anyone tried making this ahead of time and freezing it? Did you bake it first, or freeze it unbaked? Best casserole ever with a slight reduction in the amount of sugar :) Thanks for any replys I get. item not reviewed by moderator and published
Made this thrice and a hit every time. Neighbors friends family all love this. Its my goto recipe for a sweet potato dessert item not reviewed by moderator and published
It was easy to make and delicious....I will make it again and again.. item not reviewed by moderator and published
I agree with the other reviews I made it for the first time this year it was great but again a little to sweet. Next time I will reduce the sugar or elimanate it. Yum... item not reviewed by moderator and published
Wow. This turned out great. I would say the recipe is very forgiving for modifications. I reduced the sugar by almost 2/3. The topping is very sweet and by roasting the sweet potatoes instead of boiling them, they caramelize and do NOT need that much sugar. I added pumpkin pie spice, cinnamon, maple-flavored bourbon and doubled the vanilla extract. It tasted perfect. For the topping, I did make a bit extra and reduced the flour a bit. I used chopped pecans in the crumble mix and then placed whole pecans on top, decoratively. Put your baking dish on a cookie sheet, as it tends to bubble over the top. Yum. Will be making this every year! item not reviewed by moderator and published
This is always my favorite dish at Thanksgiving! Tastes more like a pie than a side dish. item not reviewed by moderator and published

This recipe is featured in:

The Best Thanksgiving Side Dishes