Sweet Potato Casserole Recipe

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Sweet Potato Casserole

Connie McGinnis


This recipe is truly one of my families all time favorites! The taste of this recipe leans more towards being a dessert than a casserole! This is a traditional dish that I normally make at Thanksgiving and Christmas. Yet, as my family and myself have found, you can enjoy this recipe anytime you crave it! Oh, and I cannot take the credit for this recipe; it was given to me years ago by my former mother in law. I think she got tired of me asking her for it and she finally gave in and gave me this wonderful family favorite!

pinch tips: Non-Stick Rice Every Time


8 Servings


25 Min


40 Min


40 oz
sweet potatoes, whole; canned and drained
3/4 c
butter or margarine
1/2 tsp
vanilla extract
1 tsp
1 1/2 c
1 1/2 c
evaporated milk
1 c
corn flakes; crushed
1/2 c
walnuts; chopped
1/2 c
brown sugar, light

Directions Step-By-Step

Cream together; sugar, butter, eggs. Mash the drained sweet potatoes; add the cinnamon, vanilla, evaporated milk. Add the sweet potatoes and sugar; mix well; stirring by hand. Simmer for approximately 15 minutes on stove top on low until mixture is smooth.
Topping; 1-cup Corn Flakes, 1/2 cup chopped walnuts, 1/2 cup brown sugar; light. Add Topping to top of casserole and spread evenly. Bake in a greased 9 x 13 glass casserole dish for 30-40 minutes on 300 degree setting. *Casserole will be done once it is firm and set. Remove from oven, let cool before serving.

About this Recipe

Course/Dish: Side Casseroles