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.


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    Made this thrice and a hit every time. Neighbors friends family all love this. Its my goto recipe for a sweet potato dessert
    It was easy to make and delicious....I will make it again and again..
    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...
    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!
    This is always my favorite dish at Thanksgiving! Tastes more like a pie than a side dish.
    I brought this to a pot luck dinner and everyone loved it. Will definitely make it again and again. It was very easy to make. The only issue I had is that it was a bit to sweet for me.
    I made this for my family's Christmas celebration dinner and they absolutely loved it! My in-laws especially couldn't get enough of it! Best of all, it was a very simple recipe. I did have to add an extra sweet potato to an otherwise runny mixture, but other than that, this is definitely a keeper! Thank you for sharing this recipe with us!
    Delicious and easy to make!
    I have tried different sweet potato casseroles over the years, but my search is done! This is by far the best! It will be a family tradition/staple at holiday celebrations for years to come.
    Absolutely outstanding! I was searching for a new sweet potato recipe and thought I would try this since all the reviews were so great. It was even better than I expected. You may want to adjust the sugar if you like it a little less sweet. However, we agreed that it will now be a holiday staple on our table...and maybe even a few times inbetween! Thanks Henderson family!
    Everyone loved it. The topping is like candy. Yum. I might cut back on some of the sugar next time like a viewer stated they had.
    Tastes fantastic and very easy to make - I made it for the first time last Thanksgiving and will be serving it again today! I did follow other reviewers' suggestions and cut the sugar to 1/2 cup, but added about a cup or so more mashed sweet potatoes than it calls for, and that also helped cut back on the sweetness. I added a couple of dashes of cinnamon as well! Enjoy!
    Oh my goodness! This is a wonderful recipe. I always try new recipes a week or so before Thanksgiving or Christmas, to make sure all will be tasty for the "Big Meal". I have no complaints on this very good Sweet Potato Casserole. I did cut back on the butter and sugar by half. Added another 1/2 cup of pecans and marshmallows to the topping. Loved it!
    Love this I substituted Coconut Sugar for white sugar and used the Vidalia Cranberry Pecans for the topping... Love Love Love it
    My daughter-in-law will eat this casserole until she is sick! This one will be a regular at our family gatherings.
    This is an excellent recipe! I used oats instead of the nuts as my son has a nut allergy. I used 1-1/3 cups and it turned out great! Will definitely make this again.
    I completely agree with Tyler, Texas! I made it for thanksgiving and everyone loved it as much as me so I made it again for Christmas.
    These is truly the BEST Sweet Potato Casserole I have ever had! Everyone loved it. I made it for Thanksgiving this year and now again for Christmas! I made it exactly as the recipe says and will again. No marshmallows.... but that is just my taste!! The topping is absolutely perfect!
    I always made a family favorite recipe but after trying this recipe we will never go back! Def. reduce sugar to 1/2 cup even if you love sweet foods. Even non vegetable eaters will devour this casserole! I added a little bit of mini marshmellows to the topping for color. Umm umm good!
     
    This is the best sweet potato casserole I've ever tasted. Like many other reviewers, I too reduced the amount of sugar - down to 1/3 c. and I wouldn't have wanted it any sweeter. Many thanks to the Henderson family for sharing this recipe. I also riced the sweet potatoes to make them nice and smooth. Before this recipe I didn't think I was much of a sweet potato casserole fan.
    Wonderful recipe. I would suggest decreasing the amount of sugar though. I made mine with 8 cups of sweet potatoes and added marshmellows. I cut some sweet potatoes into bite sized pieces and the rest mashed. It turned out wonderful.
    This one is definetly a keeper. I too  
    agree with other posters as far as cutting the amount of sugar. I added only half a cup and it was sweet enough. The topping was th best part!
    Used the suggestions made by Ummm Good Cookin'! Made the receipe for a church Thanksgiving Social...it was wonderful!!! Best dish at the party. This is Great, not too sweet as some have commented! Everyone wanted the recipe!!!
    I made this recipe for a Friends Thanksgiving and it was a hit. I doubled the amount of sweet potatoes due to amount of diners we had attending. I made a few modification to the recipe: 6 large sweet potatoes, 1 cup of sugar, 2/3 cups butter, 3 eggs, 2 tsp vanilla, and 1 cup milk. I found that the potatoes were perfect in sweetness. I also added pumpkin spice to the topping. Thank you for sharing this recipe I will be making it a regular feature at our feasts.
    This dish was incredible and quite a treat! We loved the flavor of the vanilla in it and the crunch of the pecans. Definitely cut the sugar in half...it still is very sweet. If you are making this for a dinner party, make sure you have a green veggie paired with it. I will make this again...great for holidays and special occasions!
    This turned out great, but honestly more like a decadent dessert than the side dish with pork chops that I was aiming for. I think it's probably b/c I used canned sweet potatoes since that was all I had on-hand. But, if you're in the same boat, don't be afraid to make this...just be prepared for it being super-sweet! I'll try it again with real sweet potatoes in a few months.
    This recipe turned out great. I cut the amount of sugar in half for the mashed portion of the sweet potatoes and it still had a great flavor to it.
    Fantastic! If peeling the sweet potatoes, use 6 small-medium size. Also, I added a 1/2 of chopped pistachios to the topping AFTER I baked and people really enjoyed the different flavor. This is DEFINITELY a winner recipe!!!
    My son is super picky. I made this for Thanksgiving and what left overs I had, he ate for breakfast, lunch and dinner until it was gone. He, and the rest of the family loved it. I will be making it again for Christmas!
    The topping was perfect but will cut back on the sugar in the filling next time. There will definately be a next time!
     
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    This recipe is featured in:

    The Best Thanksgiving Side Dishes