Sweet Potato Casserole with Pecans

  Side Dishes

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.

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