Sweet Potato Casserole


Side Dish
Sweet Potato Casserole

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Sweet potato casserole topped with brown sugar, butter and pecans

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Recipe Data


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Servings and Ingredients

Serves 20
4 lbs. sweet potatoes, scrubbed
1 c. Hy-Vee granulated sugar
⅓ c. Hy-Vee skim milk
¼ c. Hy-Vee unsalted butter, softened
2 Hy-Vee large eggs
1 tsp. Hy-Vee vanilla extract
1 c. Hy-Vee dark brown sugar
¼ c. Hy-Vee unsalted butter, melted
½ c. Hy-Vee flour
1 c. Hy-Vee pecan pieces


  1. Preheat oven to 400 degrees. Place potatoes on baking pan and pierce with fork several times. Bake 45 to 60 minutes or until tender. Set aside to cool.
  2. Remove skins from sweet potatoes and place the potatoes in large mixing bowl. Add granulated sugar, milk, 1/4 cup butter, eggs and vanilla and mix until smooth. Spread into greased 9-by-13-inch pan.
  3. For topping, mix dark brown sugar, flour, 1/4 cup melted butter and pecan pieces until crumbly. Sprinkle over sweet potato mixture.
  4. Decrease oven to 350 degrees. Bake 30 to 35 minutes or until crumb topping begins to golden.

Nutrition facts


270 Calories per serving

Amounts Per Serving

  • Total Fat: 9g
  • Cholesterol: 35mg
  • Sodium: 45mg
  • Total Carbohydrates: 43g
  • Protein: 4g

Daily Values

Vitamin A 350%
Vitamin C 30%
Iron 6%
Calcium 6%

Recipe Source:

Hy-Vee Seasons Comfort Foods Cookbook.