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    You are in: Home / Recipes / Sweet Potato Casserole Recipe
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    Sweet Potato Casserole

    Average Rating:

    32 Total Reviews

    Showing 1-20 of 32

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    • on December 07, 2002

      Wow! This was a surprise. I used 5 sweet potatoes, boiled, peeled and mashed, instead of the canned sweet potatoes. The recipe does not state what size baking dish to use so I used a large corning ware casserole dish. The mixture had a soup consistancy and my whole family was skeptical about what would actually come out of the oven. The topping tastes like pralines after it is cooked and the casserole rises and is fluffy and delicious. We will definately make this again.

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    • on December 23, 2002

      This was a huge hit at our Thanksgiving table!!! The casserole was sweet, buttery, and crunchy. I chose to use the 1/2 cup of butter (in both parts of the recipe) rather than the 1 cup, and I can't imagine having used more than that amount. I doubled the recipe and baked it in a 9x13-inch baking dish. This casserole is definetly going to be sitting on my table for Christmas dinner!

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    • on November 29, 2002

      This was quick and easy to make (I chose to just blend everything together in the food processor, cleaning from the filling to make the topping) It was very sweet, next time I'll cut back a bit on the sugar and half the amount of topping (I had alot left that wouldn't fit in the casserole). Those that tried this casserole at our thanksgiving feast loved it.

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    • on November 28, 2002

      We just had this for Thanksgiving, and it was excellent. The kids didn't want to eat anything else but this sweet potato casserole! It made an especially yummy, crunchy topping. Delish!

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    • on November 23, 2001

      I visited my folks during Thanksgiving, but left my Sweet Potato Casserole recipe at home ;( I tried this one and it was great! It is our new traditional Thanksgiving recipe. Thanks Lali! You're right, it is one of the best.

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    • on May 13, 2009

      This is by far the BEST Sweet Potato Casserole recipe I've ever tried/tasted! My husband loves it!

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    • on December 02, 2008

      This recipe was wonderful. I used a 40 oz. can of sweet potatoes and used 1/2 cup butter in both parts. I baked this in a Pyrex deep dish 8X10. It was delicious. My kids loved it. This recipe is a keeper. Thanks for sharing.

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    • on September 29, 2008

      This recipe was really great. My 3 boys and other family member just loved it. It's definitely a keeper.

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    • on July 15, 2008

    • on March 23, 2008

      Yum! I just made this today for Easter lunch and there were no leftovers! I had never had sweet potatoes, nor tried to make them and I found this recipe last night. Turned out wonderful! Assembled it last night and baked today. I only used 1/2 cup butter for the first mixture and it didn't need more. I thought about nixing the topping, but it really added a lot to the dish. Not a low fat recipe, but worth cheating for!

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    • on January 13, 2008

      It seems like every year I try new sweet potato recipes trying to find the perfect recipe. I have found some pretty good recipes but never the perfect one...until now. I had more compliments on this dish at Christmas than ever before and I adored them too. I didn't see how one can of sweet potatoes was going to make 20 servings, but I'm sure it came close (at least if you take into count how many huge second helpings most everyone had!) I made the recipe the day before, mashing everything together with a potato masher, and refrigerated it overnight. The next day I added the topping and baked it. It came out wonderfully well. I don't like to change up recipes before I try the original one and I am very pleased to say I don't need to change a thing about this one. Some may find it overly sweet...but no one at my table thought it was, although some did eat it as a dessert too. LOL This will probably end my quest for the perfect holiday sweet potato dish...and it was easy too!!! Thanks, Lali.

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    • on December 28, 2007

      This recipe is exactly like my personal recipe. If you like a little more texture in your sweet potatoes mix all ingredients well, then add sweet potatoes blending or mashing with a fork or potato masher. My family loves it this way! Great recipe. Always a hit!

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    • on December 27, 2007

      I think I must have done something wrong in the mixing dept...the taste was good, but the texture was not what I expected. Otherwise, an easy recipe to make.

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    • on December 24, 2007

      I made this for Thanksgiving for the family dinner and it was such a hit that I've been asked to do it for Christmas. Definately a hit with those who don't particularly like Sweet Potatos of any sort. The Sweet Potato haters were the people asking for it for Christmas Dinner.

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    • on December 02, 2007

      This casserole got RAVE reviews from my office Thanksgiving party. They ate the whole thing! Awesome. I used the entire 1 pound of butter and added another cup of pecans. I used halves instead of chopped. Definitely not Weight Watcher friendly! Fantastic. I will definitely make this again.

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    • on December 02, 2007

      This was delicious. I took it for family Thanksgiving dinner and everyone raved about it. They thought it could take the place of pumplin pie. It was not difficult to make; I made it on Wednesday, took it with us and baked it on Thursday. You need a large baking dish. Mine was almost too small.

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    • on November 25, 2007

      Potato portion was delicious. I don't know what happened to the topping but it turned very dark brown and was as hard as a rock. Recipe was easy to prepare. Prepared the potato portion in the casserole and the topping in a small saucepan (where I melted the margarine.) I will try again and hope for better luck next time.

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    • on November 23, 2007

      when i read the reviews i just had to try it for this Thanksgiving ... problem was i misread the receipe and added the flour to the potato mixture instead of to the topping!!! but, low and behold it came out pretty good and everybody said it was great! because a number of the comments said it was very sweet ... i did cut the sugar to 1/2 cup and substituted Splenda ... i also cut the brown sugar to 1 cup on the topping ... and i decreased the butter to about 2/3 of a stick in both the potato mixture and the topping. out of curosity i made it the day after Thanksgiving with the flour in the topping this time. the consistency was much different. in the 2nd casserole the sweet potatoe was creamer, but i found the topping to be very sweet and felt it overwhelmed the dish. i will definitely make it again, and will 'tweak' it somemore ... i think the perfect balance would be to reduce the ingredients in the topping to 2/3 cup of both the brown sugar & flour, 1/3 cup chopped pecans and 1/4 cup of the melted butter ... that would make it the 'Perfect Sweet Potato Casserole'!

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    • on November 23, 2007

      I decided to make this for Thanksgiving dinner after seeing the wonderful reviews. I doubled the recipe since we were having a lot of family over... and there were NO leftovers!!! It was a major hit - even w/ the kids! I will definately be making this casserole again! It was Delicious!!!!

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    • on November 22, 2007

      I made this for the first time for Thanksgiving and everyone LOVED it!!! It was a little too sweet, but all in all very delicious. This would make a great dessert.I also added some marshmallows on top halfway through the baking time. I will make this again for sure.

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    Nutritional Facts for Sweet Potato Casserole

    Serving Size: 1 (114 g)

    Servings Per Recipe: 20

    Amount Per Serving
    % Daily Value
    Calories 310.9
     
    Calories from Fat 118
    38%
    Total Fat 13.2 g
    20%
    Saturated Fat 6.9 g
    34%
    Cholesterol 70.3 mg
    23%
    Sodium 123.2 mg
    5%
    Total Carbohydrate 45.9 g
    15%
    Dietary Fiber 1.6 g
    6%
    Sugars 33.0 g
    132%
    Protein 3.7 g
    7%
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