Sweet Potato Casserole with Pecans

This convenient sweet potato casserole with pecan topping calls for canned sweet potatoes, so preparation time is minimal. The nutty brown sugar topping adds a bit of crunch.

Sweet Potato Casserole with Pecans

Average Rating: 4.48

TOTAL TIME: Prep: 10 min. Bake: 1 hour
YIELD: 12 servings.

Ingredients

  • 2 cans (40 ounces each) sweet potatoes, drained
  • 8 large eggs, lightly beaten
  • 1/2 cup sugar
  • 1/4 cup all-purpose flour
  • 2 teaspoons vanilla extract
  • 1 teaspoon salt

  • TOPPING:
  • 1 cup packed brown sugar
  • 1/3 cup all-purpose flour
  • 1 cup chopped pecans
  • 1/4 cup cold butter, cubed

Instructions

  • 1. In a large bowl, mash sweet potatoes. Add the eggs, sugar, flour, vanilla and salt; beat until smooth. Transfer to a greased 13x9-in. baking dish.
  • 2. In a small bowl, combine the brown sugar, flour and pecans; cut in butter until crumbly. Sprinkle over sweet potato mixture.
  • 3. Bake, uncovered, at 325° for 60-70 minutes or until a thermometer reads 160°. Refrigerate leftovers.

Nutrition Facts

3/4 cup: 361 calories, 15g fat (4g saturated fat), 152mg cholesterol, 326mg sodium, 52g carbohydrate (40g sugars, 3g fiber), 7g protein.