8 Reviews of Southern Sweet Potato Casserole

From: Denise in da Kitchen

On Nov 25, 2004

I tried this today with our Thanksgiving dinner and what a hit!! The kids raved about it and even my husband (who's not wild about sweet things) asked me to make this again for Christmas dinner! Although it almost tasted like a dessert, it went really well with the turkey. I halved the recipe, used heavy cream instead of milk and put this together the night before. Then I refrigerated it and took it out about 20 minutes before putting it into the oven. I cooked it for about 30 minutes and it was perfect! Thanks Kaykwilts for a great new favorite!

From: LA28

On Oct 28, 2006

This is great. I followed Marg's lead and went for a thicker casserole - doubled the recipe, kept it in the 9x13 pan, and baked for forty minutes. It tastes awesome. Next time, I would make less of the topping - maybe 1.5x rather than doubling. Thanks so much!

From: Marg (CaymanDesigns)

On Mar 10, 2007

I wanted a change from the usual marshmallow topped sweet potato casserole and this was a good choice. I wasn't sure the pan size was correct. I felt that it would be spread way too thin in a 13x9-inch pan so I put it in a 9-inch square baking dish. Obviously the cook time was for the thinner version though as the center wasn't quite hot and was a bit runny. If you use the smaller pan, increase your baking time to about 40 minutes. The flavors were very good together and I liked that it wasn't overpoweringly sweet, but only if you cut the topping in half also. I used canned sweet potatoes but I want to try it with fresh sometime too. Even the kids agreed, it was better than the marshmallow version. We'll definitely be using this one again!

From: Uh Oh Maggie is Cooking

On Dec 3, 2007

I literally got all emotional and choked up and almost cried when I took a bite because this was that incredibly good. I will make this for every holiday and even when it's not a holiday. Best of all, I put it together the night before, put it in the fridge, then took it out about 30 mins or so before baking, so it can be made ahead! I'm curious if it will freeze... I also did just a half recipe in an 8" round pan since I'm the only one that likes sweet potatoes, and that was the only pan available Thank you for sharing this heaven topped with pecans.

From: Chef #629660

On Nov 22, 2007

Easy to cook. 3 cups was 2 large sweet potatos.

From: Burned Toast

On Dec 5, 2006

I could not believe how wonderful this tasted! I followed the recipe exactly except I bought a can of sweet potatoes that was slightly larger than 3 cups. I mashed the sweet potatoes until they were no longer all that lumpy and rounded my measurements for the butter and brown sugar. When I had that first bite full of both brown sugar and melted butter, I was in heaven. I noted (after eating it for a week) that this tastes best when piping hot. I hate sweet potato casserole, so how is it I ate this whole casserole almost by myself? I would make this again tomorrow! Thank you for a sensational recipe.

From: CIndytc

On Nov 26, 2007

Very good sweet potato casserole...I used splenda brown sugar and splenda regular sugar and it turned out perfect.

From: itsnevrenough

On Nov 27, 2007

This was great! I followed the recipe to a "T" and served it for Thanksgiving. I had several recipe requests. Thanks Kay! Amy