Sweet Potato Casserole

This is another good recipe for the holidays that gets raves.   It’s a nice alternative to the savory dishes – and fits well in the holiday theme.   It’s also loaded with butter.    Thanks to Lisa for this recipe… this is hers.    I helped her this Thanksgiving and added some of my notes.

Sweet Potato Ingredients

2 large cans of sweet potatoes – 40 oz drained
1 large can of evaporated milk – 12 fl oz
3 eggs
1 cup sugar
1 stick of butter, melted
1 tsp. vanilla
1 tsp. salt

Whip sweet potatoes a little to soften.   We usually use a hand mixer.   Add remaining ingredients and whip together.    Place in a large casserole dish – 9″x13″.


2 cups crushed rice krispies cereal.   (Place several more in a ziplock bag and crush with a roller)
1 cup chopped pecans (then mince)
1 ¼ cups brown sugar
1 stick butter, melted (add an additional ½ stick to lessen dryness of topping)


In one bowl, combine cereal and pecans.   In another bowl, combine brown sugar and butter.   Add butter-sugar mixture to cereal-pecans mixture, and stir until everything is thoroughly mixed.   Spoon mixture on top of sweet potatoes.    Bake at 350 degrees for 1 hr…possibly cover with foil near the end if the top is getting too brown.




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One Response to “Sweet Potato Casserole”

  1. Lisa Says:

    I can take no credit for this–the recipe was given to me by my Aunt June…

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