Real Recipes From Real Home Cooks ®

the not so sweet potato casserole

(4 ratings)
Blue Ribbon Recipe by
Sherry Peyton
Las Cruces, NM

My family may be one of ten who really doesn't like the marshmallowy, brown sugary cloying sweetness of most sweet potato casseroles. So if you would like a more savory approach, read on. If you like this recipe, so others on my website:

Blue Ribbon Recipe

If you don't like a super sweet sweet potato casserole, consider making this side dish for the holidays. Orange and pecans add just enough sweetness. Pecans sprinkled on top become toasted while baking. They add a bit of nuttiness and crunch. This sweet potato casserole is more on the savory side and filled with spice from the nutmeg.

— The Test Kitchen @kitchencrew
(4 ratings)
yield 8 serving(s)
prep time 20 Min
cook time 45 Min
method Bake

Ingredients For the not so sweet potato casserole

  • 6
    sweet potatoes, cooked and peeled
  • 6 Tbsp
    butter, melted
  • 2
    eggs, whisked
  • 1 tsp
    rum extract
  • 1/2 c
    sweetened condensed milk
  • zest of 1 orange
  • 1/2 tsp
    grated nutmeg
  • 1 tsp
  • 2 tsp
  • 2/3 c
    chopped pecans or walnuts

How To Make the not so sweet potato casserole

  • Mashing cooked sweet potatoes.
    Mash the potatoes by hand.
  • Remaining ingredients mixed in with the sweet potatoes.
    Then add the balance of the ingredients, except for chopped pecans, or place all in a mixer and mix until all incorporated.
  • Sweet potatoes poured into a baking dish.
    Pour into a baking dish.
  • Nuts sprinkled on top.
    Just before baking, cover the top with the chopped pecans.
  • Casserole covered in foil and baking in the oven.
    Place in a 350 oven for about 45 minutes to 1 hour. Keep covered during the baking.