Total Time
Prep 10 mins
Cook 35 mins

Yummy sweet potato casserole recipe with which I grew up. Nuts are essential to giving it that "crunch", so if you don't like pecans, try walnuts or macadamias or cashews instead.

Ingredients Nutrition


  1. Mix all ingredients and pour into greased baking dish. I use a round 9 inch fluted pyrex about 2" deep.
  2. Mix topping ingredients together and spread/sprinkle on top of casserole.
  3. Bake in a preheated 350*F oven for at least 35 minutes.


Most Helpful

When at all possible I like to use unpeeled yams (for taste & nutrition) in dishes like this, & I did the same here (slicing the yams, steaming them & then cutting them into small chunks before mashing them)! Also roasted the pecans before including them in the topping! VERY, VERY NICE TASTING! Thanks for posting your recipe! [Made & reviewed for one of my adopted chefs in this Spring's PAC]

Sydney Mike April 28, 2008

I made this for Thanksgiving - it was a hit! Perfect flavor as well as smooth (sweet potatoes) and crunchy (topping) textures. I'll definitely be maknig this again.

Angela Polly November 25, 2010

Mmm, this was good! I also baked the potatoes and then scraped out the skin. I halved the sugar and the butter in the sweet potato mixture, and it turned out wonderfully. I also added some cinnamon, and sauteed the nuts first in maple syrup. Thanks for the recipe!

readergirl April 17, 2010

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