Eggless Sweet Potato Casserole

Sweet potatoes are mashed with sugar, spices and evaporated milk, then baked under a buttery brown sugar and pecan crust in this side dish.


6 servings


6 sweet potato, cooked, peeled and mashed
1/4 cup evaporated milk
1/4 cup orange juice
1 teaspoon vanilla extract
1/2 cup granulated (white) sugar
1/2 teaspoon salt
3 tablespoons butter or margarine, melted
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1/3 cup butter or margarine, melted
3/4 cup packed brown sugar
1/2 cup all-purpose flour
3/4 cup chopped pecans


Preheat oven to 350°F (177°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.

Bake for 45 minutes or until hot.

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