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Lemon Sweet Potato Casserole


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Rate this recipe 4.6/5 (7 Votes)


  • 6 c. shredded peeled sweet potatoes (yams), about 3 medium
  • 2 Tbsp. margarine or butter, melted
  • 2/3 c. sugar
  • 1 c. milk
  • 2 large eggs
  • 1/2 tsp. ground cinnamon
  • 1 (4 serving) box instant lemon pudding and pie filling


Servings 10
Adapted from


Step 1

1. Preheat oven to 325°.
2. Combine shredded sweet potatoes, margarine, sugar, milk, eggs, cinnamon and pudding mix in a 2-quart oblong casserole dish.
3. Cover tightly with foil and bake for one hour. Remove foil and continue cooking 20 to 30 minutes or until top is golden brown.

A quick method to shred sweet potatoes is in the food processor. All the ingredients are combined together, to make this lemon lover's outstanding dish; it's almost like a pudding.

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