Sweet Potato Casserole

Sweet Potato Casserole Recipe

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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!


★★★★★ 1 vote

8 Servings
25 Min
40 Min


Add to Grocery List

  • 40 oz
    sweet potatoes, whole; canned and drained
  • 2
  • 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

How to Make Sweet Potato Casserole


  1. 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.
  2. 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.

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About Sweet Potato Casserole

Course/Dish: Side Casseroles

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