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Sweet Potato Casserole
The sweet and savoury taste combined in this creamy, sweet potato casserole with Hellmann's® Real Mayonnaise make this a great potato casserole recipe.
NUTRITIONAL FACTS
Servings8
- Value
Amount per Serving | Value |
---|---|
Energy (kcal) | 320.0 |
Protein (g) | 5.0 g |
Carbohydrates (g) | 42.0 g |
Sugar (g) | 15.0 g |
Fat (g) | 14.0 g |
Fibre | 5.0 g |
Calcium | 6.0 % |
Sodium(mg) | 170.0 mg |
Vitamin A | 320.0 % |
Saturated Fat (g) | 2.0 g |
Trans Fat (g) | 0.0 g |
Cholesterol (mg) | 25.0 mg |
Iron | 8.0 % |
Vitamin C | 6.0 % |
Vitamin B12 |
-
8 People
Servings
-
10 Mins
Prep Time
-
1 H 20 Mins
Cooking Time
-
1 H 30 Mins
Ready In
Ingredients
- 2 lbs. (900 g) sweet potatoes
- 1/2 cup (125 mL) Hellmann's® Real Mayonnaise, divided
- 1/3 cup (80 mL) raisins
- 1/2 tsp. (2 mL) ground nutmeg
- 1/4 cup (60 mL) light cream or half and half
- 1 egg, slightly beaten
- 1/4 cup (60 mL) firmly packed light brown sugar
- 1/2 cup (125 mL) old fashioned or quick oats
- 1/4 cup (60 mL) coarsely chopped pecans
MADE WITH
Directions
-
Preheat oven to 375°F (190°C).
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Cut sweet potatoes in half and arrange on baking sheet. Bake 20 minutes or until very tender. Let stand 15 minutes.
-
Peel skin from potatoes and mash potatoes in medium bowl. Stir in 6 tablespoons Hellmann's® Real Mayonnaise, raisins, nutmeg, cream, egg and brown sugar; set aside.
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Combine oats, pecans and remaining 2 tablespoons Mayonnaise in small bowl. Evenly sprinkle onto potato mixture. Bake 20 minutes or until heated through and golden. Let stand 5 minutes before serving.
Chef's Tip
*VARIATIONS: Try stirring in drained crushed pineapple, toasted chopped walnuts or ground ginger. Or, omit crumb topping and top with 1/2 cup mini marshmallows.
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