Sweet Potato Casserole

Products Used

By Tina B

Prep Time:

40m

Bake/Cook Time:

40m

Yield:

8 servings

Everything you love about a classic sweet potato casserole, with the addition of a crunchy pecan and Rice Krispies crumble topping. Smooth and creamy underneath, with a crackle and pop on top! This recipe was shared with us by a member of our Sweetalk Community.

Rating:

Rate it yourself

This recipe has been submitted by one of our Imperial Sugar friends and has not been tested in our kitchen. If you have any problems with this recipe, or would like to give us your feedback, please email us by clicking here.

Products Used

Ingredients

Sweet Potato Casserole

4 cups cooked sweet potatoes, peeled (approx 5-6 large)
1/2 cup (1 stick) butter or margarine, softened
1 large egg, beaten
1 cup sweetened condensed milk
1 teaspoon cinnamon
1 teaspoon nutmeg
1 teaspoon vanilla extract
1/2 cup Imperial Sugar Extra Fine Granulated Sugar

Topping

1 cup Imperial Sugar Light Brown Sugar
1/2 cup (1 stick) butter or margarine, softened
2 cups crispy rice cereal (Rice Krispies)
1 cup chopped pecans

Directions

Boil sweet potatoes whole with skin on.
When sweet potatoes are cooked and fork tender, remove from water and cool completely and remove skin.
Preheat oven to 350°F. Grease a 8 x 4 inch pan. Set aside.
In a bowl large enough to hold all ingredients, combine cooked sweet potatoes, butter, eggs, sweetened condensed milk, sugar, vanilla, and spices together. Blend with a mixer until smooth.
Pour into prepared baking dish. Set aside.
Mix all topping ingredients together. Drop topping evenly over top of sweet potato mixture. Bake for 40-45 minutes.
Serve warm.

Rate & Review

or to post comments