Buttery Sweet Potato Casserole

Diets

Vegetarian

Ingredients

Produce
- 2 cans (15-3/4 ounces each sweet potatoes

Refrigerated
- 1 Egg, large

Baking & Spices
- 1/2 cup Brown sugar, packed
- 1/2 tsp Cinnamon, ground
- 1 Dash Salt
- 1/2 cup Sugar

Snacks
- 1 cup Butter-flavored crackers

Dairy
- 1/2 cup Butter

Time
Prepare: 15M
Cook: 20M
Total: 35M

Found on tasteofhome.com

Description

Whenever we get together as a family for major holidays, my kids, nieces and nephews literally beg me to make this dish again. It goes together in minutes with canned sweet potatoes, which is ideal for the busy holiday season. —Sue Miller, Mars, Pennsylvania

I used a 40 oz. can of sweet potatoes and 1/3 cup of sugar in the potato mixture. Will probably go down to 1/4 cup next time. So good!

The canned sweet potatoes are so much easier than peeling, dicing and boiling sweet potatoes! Left off the topping but my family still loved it. Will definitely make it again.

This is an excellent recipe, one that I have shared many times. I have also added a small can of crushed pineapple (drained) to the potatoes for some added flavor. On occasion, I also add some chopped pecans to the topping.

Excellent recipe! However, I omitted the butter crackers in the topping due to family preferences. It was a big hit at Thanksgiving dinner. I will definitely keep this in my recipe files.

Loved this dish and easy to make!

I really enjoyed this! it was easy to make, especially compared with another recipe i had, it tasted amazing. i did take the advice of other reviewers about it being too sweet so i used 1/4 cup sugar and also made the brown sugar for the topping1/4 cup. it was amazing. going to do it for our Thanksgiving dinner this year

Very good! I will make this again. Very quick and easy to make using the canned potatoes.

too sweet, not impressed

This is my new go-to recipe for sweet potatoes. Its so scrumptious! Love it! Love it! Love it! (And so do all my dinner guests!)

This is a very tasty dish. I think it is quite sweet. Next time I would cut back on the sugar. I used fresh sweet potatoes and cut them up and boiled them. Then followed the recipe. It was wonderful for Thanksgiving dinner. Will make it again.

Ingredients

2 cans (15-3/4 ounces each) sweet potatoes, drained and mashed
1/2 cup sugar
1 large egg
1/4 cup butter, melted
1/2 teaspoon ground cinnamon
Dash salt
TOPPING:
1 cup coarsely crushed butter-flavored crackers (about 25 crackers)
1/2 cup packed brown sugar
1/4 cup butter, melted

Directions

Directions Preheat oven to 350°. In a large bowl, combine first six ingredients. Transfer to a greased 8-in. square baking dish. Combine topping ingredients; sprinkle over sweet potato mixture. Bake, uncovered, 20-25 minutes or until a thermometer reads 160°. Yield: 6-8 servings. Originally published as Buttery Sweet Potato Casserole in Simple & Delicious November/December 2007, p34 window._taboola = window._taboola || []; _taboola.push({ mode: thumbnails-i, container: taboola-native-stream-thumbnails, placement: Native Stream Thumbnails Redesign, target_type: mix });

Nutrition

Prepare:
Cook Time:
TotalTime:

tasteofhome.com

331 0 2017-08-04 07:58:14

Title:	Buttery Sweet Potato Casserole
Descrition:	Whenever we get together as a family for major holidays, my kids, nieces and nephews literally beg me to make this dish again. It goes together in minutes with canned sweet potatoes, which is ideal for the busy holiday season. —Sue Miller, Mars, Pennsylvania

Buttery Sweet Potato Casserole