Sweet Potato Casserole Recipe

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Sweet Potato Casserole

Ann Sikorski


This is by and far the best sweet potato casserole I've ever made. Yams are sweeter than Sweet Potatoes, and they are more golden in color, so try to get them if you can. Also, the potatoes retain far more nutritional value and vitamins if you bake them in lieu of boiling them for preparation. It takes more time, but that is what great baking and cooking sometimes requires, and it's worth it.

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1 Hr 45 Min


30 Min


6 c
mashed yams or sweet potatoes if yams are unavailable
1/2 stick
margarine, melted
eggs, slightly beaten
3/4 c
brown sugar
1/2 tsp
1/2 c
evaporated milk
1 tsp
vanilla extract
1 tsp
1/2 tsp

Directions Step-By-Step

Bake yams @350 degrees for 1.5 hours. Let cool, then cut open and scoop out of skins, or squeeze by holding them w/pot holder. Place in large bowl and add above ingredients. Mix with mixer until well blended. Place in shallow 9x13 baking dish, and top with topping...
Ingredients for topping: 1 Tbls. flour
1 tsp. vanilla extract
1 tsp cinnamon
1 c. chopped pecans
1/2 cup light brown sugar
1/3 c. melted butter
(I double the topping)
Spread topping over potatoes and bake @ 350 degrees for 30 minutes.

About this Recipe