Sweet Potato Casserole

Products Used
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 Dixie Crystals Extra Fine Granulated Sugar
  • Topping
  • 1 cup Dixie Crystals Light Brown Sugar
  • 1/2 cup (1 stick) butter or margarine, softened
  • 2 cups crispy rice cereal (Rice Krispies)
  • 1 cup chopped pecans


      1. Boil sweet potatoes whole with skin on.
      2. When sweet potatoes are cooked and fork tender, remove from water and cool completely so you can remove peeling.
      3. Add cooked sweet potatoes, butter, eggs, sweetened condensed milk, sugar, vanilla and spices together. Blend everything together with a mixer until smooth.
      4. Pour into a greased baking dish. I used a 8 x 4 inch round baking dish. Set aside and prepare topping.
      5. Mix all topping ingredients together. Drop topping evenly over top of sweet potato mixture. Bake at 350°F for 40-45 minutes.
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