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Eggless Sweet Potato Casserole
SUBMITTED BY:
Carolyn
PHOTO BY:
scotdog98
"This sweet potato casserole is topped with brown sugar and pecans. A family favorite!"
RECIPE RATING:
Read Reviews
(98)
Review/Rate This Recipe
PREP TIME
15 Min
COOK TIME
45 Min
READY IN
1 Hr
SERVINGS
(
Help
)
Servings
US
METRIC
INGREDIENTS (
Nutrition
)
6 sweet potato -- cooked, peeled and mashed
1/4 cup evaporated milk
1/4 cup orange juice
1 teaspoon vanilla extract
1/2 cup white sugar
1/2 teaspoon salt
3 tablespoons butter, melted
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1/3 cup butter, melted
3/4 cup packed brown sugar
1/2 cup all-purpose flour
3/4 cup chopped pecans
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DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Grease one 2 quart casserole dish and set aside.
Blend together the sweet potatoes, evaporated milk, orange juice, vanilla, sugar, salt, 3 tablespoons butter, nutmeg and cinnamon. Pour into prepared casserole dish.
Prepare the topping by mixing together the 1/3 cup butter, brown sugar, flour and pecans. Sprinkle over casserole and bake for 45 minutes or until hot.
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REVIEWS
Reviewed on Nov. 12, 2003 by STACEY M
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STACEY M
Nov. 12, 2003
Very good! I have made this recipe twice. The first time I pretty much stuck to the recipe and my husband thought the dish was too sweet and cinnamon tasting, although I thought it was fine. The second time I made it for our Christmas Eve dinner and used 50% more potatoes but kept the rest of the ingrediant amounts the same. It was also good that way - the topping adds plenty of sweetness to the dish. I noticed some reviewers thought the dish was too mushy but I found it to be the same consistency as other sweet potato dishes I have had before. I made this dish the night before (without the topping) and stored it in the refrigerator overnight. That way I just had to mix up the topping and put it in the oven on the day of our dinner.
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20 users found this review helpful
Very good! I have made this recipe twice. The first time I pretty much stuck to the recipe...
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Reviewed on Jan. 6, 2004 by PIXIE_BIT
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PIXIE_BIT
Jan. 6, 2004
This is a great recipe, largely because it can be varied a great deal with excellent results everytime. I have made this as directed (very rich and sweet, much like a pie), used cream and oj, but no condensed milk (very nice lighter orangey flavor), using rinsed canned yams and no sugar (works fine)... My only note of caution would be that on the topping, do not add the flour to the butter, add the sugar and nuts to the butter, then the flour, this avoids making a paste.
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12 users found this review helpful
This is a great recipe, largely because it can be varied a great deal with excellent results...
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Reviewed on Dec. 4, 2002 by
DOCTOR KITTEN
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DOCTOR KITTEN
Dec. 4, 2002
I used this recipe in a dorm kitchen and it turned out amazing, even in such strenuous circumstances. The streusel-like topping is only enhanced by the addition of allspice; allspice also makes an excellent addition to the casserole itself. I found that steaming the cubed sweet potatoes in my rice cooker for about 30 minutes made for an ideal mashing consistency. They smashed right up!
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7 users found this review helpful
I used this recipe in a dorm kitchen and it turned out amazing, even in such strenuous...
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Reviewed on Nov. 27, 2002 by TSR3
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TSR3
Nov. 27, 2002
Love this recipe. I added more butter to the brown sugar topping. I also added 1/3 cup golden rum to the sweet potato filling. Wonderful flavor--will be making this again. I like the fact that there are no eggs in it (lol...although I did add calories with booze!)
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7 users found this review helpful
Love this recipe. I added more butter to the brown sugar topping. I also added 1/3 cup...
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Reviewed on Nov. 21, 2005 by ALAISA
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ALAISA
Nov. 21, 2005
This recipe is phenomenal. I made it for my school's Thanksgiving feast and got so many requests for the recipe that I had to go make copies! I do believe it takes longer than 15 minutes to prep, however. I know it takes a while to cook the sweet potatoes. I use fresh ones which take at least half an hour in the microwave or longer in the oven. But, once the whole thing is done.... Mmmmm!!! The other thing to remember is to add the liquids slowly when blending so that the whole thing becomes creamy, otherwise it'll be very thick. I tend to add a little more o.j. and/or evaporated milk if that happens. On the whole, however, this is a great recipe- one I'll be making this year!!
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6 users found this review helpful
This recipe is phenomenal. I made it for my school's Thanksgiving feast and got so many...
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Reviewed on Jan. 28, 2005 by
RAZZMATAZZ
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RAZZMATAZZ
Jan. 28, 2005
Tastes just like the version with eggs, in my opinion. I couldn't taste the orange juice at all but then I didn't really want a strong orange juice taste so that was fine by me. Unfortunately I always seem to overcook the sweet potatoes so watch out for that!
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6 users found this review helpful
Tastes just like the version with eggs, in my opinion. I couldn't taste the orange juice at...
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Reviewed on Nov. 12, 2003 by MYDECEMBER
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MYDECEMBER
Nov. 12, 2003
I should have listened to my instincts when they told me NOT to melt the butter for the topping!! It turned into one pastey lump, not struesel-like, like I'm sure it was intented to be. Overall the taste was pretty yummy, and I would make it again...but next time I would cut the butter into the topping mix COLD--or barely softened--like you would for a regular struesel-type mix.
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6 users found this review helpful
I should have listened to my instincts when they told me NOT to melt the butter for the...
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Reviewed on Jan. 14, 2004 by CAYLYNSMOM
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CAYLYNSMOM
Jan. 14, 2004
I tried this recipe for Thanksgiving (my first time cooking) and it was wonderful, I usually don't really care for sweet potatoes, I was mainly making it for my hubby, but this was very yummy (especially the topping) I ended up making it again for Christmas the only difference is this time I used canned swt. potatoes just to cut down on cooking time and prepared the dish the night before. It turned out even better this time around. Thank you for a great recipe.
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5 users found this review helpful
I tried this recipe for Thanksgiving (my first time cooking) and it was wonderful, I usually...
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Reviewed on Dec. 5, 2004 by MSMOLLYH
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MSMOLLYH
Dec. 5, 2004
I made this along with the traditional sweet potatoes w/marshmellows. At the end of the thanksgiving feast, there was none of this one and over half a pan of the other one left. What a hit! I loved it! I'll be making it often :)
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4 users found this review helpful
I made this along with the traditional sweet potatoes w/marshmellows. At the end of the...
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Reviewed on Dec. 4, 2004 by bearymelo
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bearymelo
Dec. 4, 2004
This is scrumptious! Thanks so much Carolyn. Considering sweet potatoes are so varied in size does anyone know how many mashed cups of potatoes to use?
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4 users found this review helpful
This is scrumptious! Thanks so much Carolyn. Considering sweet potatoes are so varied in size...
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