Sweet Potato Casserole With Pecans Recipe
This Sweet Potato Casserole is rich and buttery with a sweet crunchy pecan topping. It’s a southern classic that can pass as either a side dish or dessert at your next holiday dinner.
Servings: 8 people
Calories: 480kcal
Ingredients
- 3-4 large Sweet Potatoes peeled and cut into 1" pieces (about 1 ¾ pounds)
- ½ cup Brown Sugar
- 2 whole Eggs beaten
- 4 Tablespoons Butter
- ½ cup Milk
- 1 ½ teaspoon Vanilla Extract
Pecan Crumble Topping
- 1 cup Brown Sugar
- ½ cup Corn Starch
- 1 cup Pecans chopped
- ⅓ cup Butter melted
Instructions
- Preheat oven to 350 degrees.
- Add the diced sweet potatoes to a large pot. Fill the pot with enough water to cover the potatoes, then bring to a boil. Boil for 15-20 minutes, or until fork-tender. Drain, then return to the pot and use a potato masher to mash until they are smooth.
- To the pot with the mashed sweet potatoes, add the brown sugar, eggs, butter, milk, and vanilla. Stir and mash together until all ingredients are well combined.
- Pour the sweet potato mixture into a greased 9" x 9" pan and set aside while you make the pecan crumble topping.
- In a large mixing bowl, add the brown sugar, corn starch, chopped pecans, and melted butter. Mix with a spatula until combined and crumbled, then sprinkle evenly over the sweet potato mixture.
- Bake in a preheated 350 degree oven for 30-35 minutes, or until the pecan crumble topping is lightly golden brown on top.
- Remove from the oven and place on a cooling rack for 5 minutes before serving. Enjoy!
Video
Nutrition
Calories: 480kcal | Carbohydrates: 64g | Protein: 5g | Fat: 24g | Saturated Fat: 10g | Cholesterol: 78mg | Sodium: 177mg | Potassium: 462mg | Fiber: 3g | Sugar: 46g | Vitamin A: 13477IU | Vitamin C: 13mg | Calcium: 96mg | Iron: 1mg