The Pioneer Woman Tasty Kitchen
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Sweet Potato Casserole

4.90 Mitt(s) 10 Rating(s)10 votes, average: 4.90 out of 510 votes, average: 4.90 out of 510 votes, average: 4.90 out of 510 votes, average: 4.90 out of 510 votes, average: 4.90 out of 5

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Level: Easy

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Description

This is a family tradition at our house. We always cook fresh sweet potatoes and make this casserole. Gone are the marshmallow-soaked potatoes of our past.

Ingredients

  • 3 cups Mashed Cooked Sweet Potatoes
  • ½ cups White Sugar
  • ½ cups Milk
  • 2 whole Eggs, Beaten
  • ¼ cups Melted Butter, Plus 3 Tablespoons, Divided
  • 1 teaspoon Vanilla
  • 1 cup Packed Brown Sugar
  • ⅓ cups All-purpose Flour
  • 1 cup Chopped Pecans

Preparation

1. Preheat oven to 350 F. Spray a 2-1/2 quart casserole dish with nonstick cooking spray.
2. In a large bowl, combine the cooked mashed sweet potatoes, sugar, milk, eggs, 1/4 cup melted butter and vanilla. Pour this mixture into the prepared casserole dish.
3. Mix together the brown sugar, flour, remaining 3 tablespoons butter and pecans. Sprinkle over the top of the casserole.
4. Bake at 350 F for 25–30 minutes.

5 Comments

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Alexis on 1.16.2012

I don’t have a whole lot of experience with sweet potatoes but this looked so good. I’m making it later today and am wondering if I should bake or boil them first.

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Cindy Carnes on 4.7.2011

Annie, this is what I do every year for Thanksgiving, too. I make all side dishes the day before, all of my casserole dishes have plastic lids. I stack them, create a timeline as to when to put each dish into the oven. When the day is done I am not stressed or exhausted. The mess is created the night before and all cleaned up. I make the potatoes, meat and gravy on the Holiday from scratch. Oh, and the cranberry muffins are a must. I make the flour with the spices in it a week or 2 before so the flavors meld. Makes a more flavorful muffin! I also chop the cranberries, add the orange juice and the zest, then pop it into the freezer a week or so before. On Thanksgiving I then just have to assemble everything.

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woodland on 6.13.2010

This recipe is very similar to the one I learned when I first moved to the Deep South (USA). The one I use is a bit richer and sweeter, with 1 c sugar, 1/2 c butter, and 1 c milk for the same amount of mashed sweet potatoes. There is also melted butter in the brown sugar and pecan topping in mine. Some people think the recipe I use is too rich — it’s more like a dessert than a vegetable side dish. So, I’m going to try this one instead — it’s undoubtedly healthier.

And, yes, I agree with you – sweet potato dishes are so much better when you have to start out by cooking the potatoes and you do not smother them with marshmallows!

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anniegirl on 4.4.2010

We tried this for Easter lunch to go along with ham. Everyone loved it. It was easy to make too. I actually put it together,except for the topping, on Saturday and cooked it when we got home from church.

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Stacy Makes Cents on 2.14.2010

Wow! I made this tonight for our Valentine’s dinner and it was fabulous!!! I wish I could go back in time before dinner so I could eat it again!

10 Reviews

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Jennifer Hopkins on 12.26.2013

Made this for Christmas dinner. So easy and delicious! I baked the potatoes ahead, just easier! Yummy!

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Kelly on 12.9.2013

Delish! The topping seemed a little thick; I might cut that in half next time.

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jlpcooks on 11.28.2013

Great recipe! A big hit!

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jneuman88 on 5.2.2013

Everyone loved it … my new holiday go-to recipe!

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WestieMom on 3.22.2013

Made this for a family dinner and it was my son-in-law’s favorite dish! (and this guy can cook, too) :) Great recipe – love that it uses fresh yams as opposed to canned.

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