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Mom loves sweet potatoes and fixed them often in this creamy, comforting casserole. With its nutty topping, this side dish could almost serve as a dessert. It's a yummy treat!
Nutritional Facts 1 serving (1/2 cup) equals 366 calories, 13 g fat (5 g saturated fat), 84 mg cholesterol, 348 mg sodium, 59 g carbohydrate, 2 g fiber, 5 g protein.
Originally published as Mom's Sweet Potato Bake in Taste of Home December/January 2000, p35
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Reviewed on Dec. 28, 2012 by evrhaze
We never have leftovers of this dish, so I've started adding in more sweet potatoes and keeping everything else the same. I used 5 cups this last time and it still tasted sweet and delicious, plus I got the leftovers I wanted.
Reviewed on Dec. 05, 2012 by cwainwright
The best sweet potatoes I've made
Reviewed on Nov. 12, 2012 by taylork
I never made sweet potato casserole before, so I chose this one as it looked easy. It was delicious! My family now wants me to make it for every occasion I can. The recipe is perfect as it is.
Reviewed on Nov. 30, 2011 by vewebber58
This was a big hit at our Thanksgiving table. One person who has always passed up sweet potatoes decided to try it when I told him that if he liked pumpkin pie (which he does), then he'd like this. He ended up taking seconds and requested some of the leftover dish to take home!
Reviewed on Nov. 29, 2011 by dinnerisserved
I made this for Thanksgiving and my husband, who is not a big fan of sweet potatoes, stated that it was so good I should put it in a crust and call it dessert. He requested that I make it again, soon!
Reviewed on Nov. 29, 2011 by Jinya11
Everyone ate this, and had seconds! First time I ever saw guests who normally don't "go" for sweet potatoes "go" for this side dish!
Reviewed on Nov. 26, 2011 by cactuspat
I made this dish for Thanksgiving and used only half the sugar. It was delicious and got rave reviews. The next time I make it, however, I will eliminate the sugar altogether. I also used yams rather than sweet potatoes. My method of preparing sweet potatoes/yams is not to bake them but to peel and boil them just like for mashed potatoes.
Reviewed on Nov. 25, 2011 by evrhaze
My family would be disappointed if this wasn't on the holiday menu. Note: When I first made this recipe, I didn't know how to cook sweet potatoes. After some research, I learned to bake them at 350 for an hour or until the insides are soft (I use a foil lined cookie sheet for easy clean up). I then half them and while still hot I scoop out the insides with a fork- instant mashed potatoes. I then put them in the fridge overnight and make the rest of the dish the next day.
Reviewed on Nov. 24, 2011 by snackcake
i double this recipe but i do not double the sugar or the eggs and not the topping!
Reviewed on Nov. 22, 2011 by Bakinfreekster
This I make every year for Thanksgiving..my family loves it and my daughter who doesnt like sweet potatoes..well she love this!!!
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