Sweet Potato Casserole

Cecelia Anderson


This is an old recipe that I tweeked ever so slightly. The topping is delicious. The old recipe used to call for cornflakes, but I modified the topping to a more caramel -like topping that comes out sweet and delicate. This has a pudding- like texture and would be great topped with some Cool Whip.

★★★★★ 2 votes
Serves 6-8
30 Min


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3 c
mashed cooked sweet potatoes with skins removed
1 stick
butter, melted
13 oz. can evaporated milk
1 1/4 c
1/2 tsp
1/2 tsp
1 tsp
vanilla extract


2 Tbsp
butter, melted
1/4 c
1/2 c
brown sugar
1/2 c
pecans, in pieces

How to Make Sweet Potato Casserole


  • 1Pudding: Mix potatoes, melted butter, milk, sugar, eggs, spices and flavoring well, and pour into greased 2 quart baking dish. Spread topping over mixture. See recipe below: Bake at 350 degrees for 30 minutes.
  • 2Topping: In a small pan melt 2 tablespoons of butter over low heat. Add brown sugar, nuts and flour to butter mixture. Stir and then add 2 tablespoons of water. Spread over top of potato mixture.

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About Sweet Potato Casserole

Course/Dish: Side Casseroles

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