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.
Prep Time15 minutes mins
Cook Time35 minutes mins
Total Time50 minutes mins
Course: Side Dish
Cuisine: American
Servings: 8 people
Calories: 480kcal
Author: The Carefree Kitchen
- 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
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!
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