Sweet Potato Casserole

Sweet Potato Casserole

Community Classics .
Edited on Nov 21, 2003

Other than the turkey, this is the hit at my Thanksgiving table. Everyone enjoys it, even my 3 year old who is a very picky eater.


2 lbs. sweet potatoes, about 4 peeled and cut into 1" cubes
1/2 cup brown sugar (light or dark)
1/2 cup butter
2 eggs, slightly beaten
1/3 cup Carnation evaporated milk
1 tsp. vanilla extract
1 tsp. cinnamon
1/2 tsp. nutmeg
1 cup chopped pecans
2/3 cup packed brown sugar (light or dark)
1/2 cup all-purpose flour
1/3 cup melted butter


For FILLING, in large pot, combine potatoes with enough cold water to cover; over high heat bring to a boil. Reduce heat to medium; simmer until potatoes are tender, about 30 minutes. Drain; mash until smooth. Let stand until cooled slightly, about 10-15 minutes. Preheat oven to 350 degrees. Butter 2-qt. baking dish. In bowl, combine potatoes, with next 7 ingredients. Spread mixture in baking dish. For TOPPING, in large bowl combine pecans, sugar and flour; stir in melted butter until mixture is combined. Sprinkle pecan mixture over potato mixture. Bake until top is browned and mixture is set in center; about 45 minutes.

Not a NESTLÉ®-tested recipe.

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