17 Reviews

We loved this AND it was easy to make...I used canned sweet potatoes..

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larahanes_2183109 November 25, 2011

My husband made this and he cut the sugar, butter, and eggs in half and it was still outstanding. My friend asked for the recipe. We'll be making this again. Thank you so much for such a yummy dish!!

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godivagoddess November 29, 2009

Easy to cook. 3 cups was 2 large sweet potatos.

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navarrafam November 22, 2007

I could not believe how wonderful this tasted! I followed the recipe exactly except I bought a can of sweet potatoes that was slightly larger than 3 cups. I mashed the sweet potatoes until they were no longer all that lumpy and rounded my measurements for the butter and brown sugar. When I had that first bite full of both brown sugar and melted butter, I was in heaven. I noted (after eating it for a week) that this tastes best when piping hot. I hate sweet potato casserole, so how is it I ate this whole casserole almost by myself? I would make this again tomorrow! Thank you for a sensational recipe.

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Burned Toast December 05, 2006

This recipe is very tasty. I made this for Thanksgiving and everyone liked it. My wife usually will not eat sweet potatoes because she doesn't like them too sweet. She tasted these and said " It taste like a dessert but I can eat this all the time!" I cut the sugar in half and they were still delicious. This one is is a keeper!! Thanks for the awesome recipe!

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kevlexus December 03, 2014

Love sweet potato casserole! For a larger casserole, here's what I did and it was awesome. I baked and cooled fresh sweet potatoes first. I doubled the amounts of mashed potatoes and sugar, leaving the butter and vanilla the same, used 1 jumbo egg, and to make a firmer casserole, I omitted the milk altogether. I baked it for about 30-35 minutes before adding the Topping, then baked for another 15 minutes or so. To me, it's best to let it rest 20-30 minutes before serving. Another note..any leftover Topping freezes well for the next time.

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MSippigirl November 28, 2013

Excellent dish!!! The only thing I changed was I used a little less milk, especially if doubling. It held together much better, wasn't as watery as it gets when using full amount. Made a 13 x 9 dish and there was hardly any leftovers. Even the small children ate sweet potatoes and loved them, that was a first!!

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fiskar5_7756761 November 26, 2010

Excellent side dish for Thanksgiving. I add 1 tsp. vanilla to the topping ingredients. You can make this recipe early in the day then bake as directed when ready.

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Kathy :-( December 23, 2009

I made this for Thanksgiving and my family loved this casserole! I searched for hours looking for a recipe that I had lost several years ago in a move. This is it! So delicious! My husband demanded that I make it regularly and not just for holidays! Thank you so much for this recipe! It's a winner!

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Kat The Cookie Baker December 22, 2009

I wanted a change from the usual marshmallow topped sweet potato casserole and this was a good choice. I wasn't sure the pan size was correct. I felt that it would be spread way too thin in a 13x9-inch pan so I put it in a 9-inch square baking dish. Obviously the cook time was for the thinner version though as the center wasn't quite hot and was a bit runny. If you use the smaller pan, increase your baking time to about 40 minutes. The flavors were very good together and I liked that it wasn't overpoweringly sweet, but only if you cut the topping in half also. I used canned sweet potatoes but I want to try it with fresh sometime too. Even the kids agreed, it was better than the marshmallow version. We'll definitely be using this one again!

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Marg (CaymanDesigns) March 10, 2007
Southern Sweet Potato Casserole