Save on Pinterest

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. —Anita Briner, Etters, Pennsylvania
  • Total Time
    Prep: 10 min. Bake: 1 hour
  • Makes
    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

Directions

  • 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.
  • In a small bowl, combine the brown sugar, flour and pecans; cut in butter until crumbly. Sprinkle over sweet potato mixture.
  • Bake, uncovered, at 325° for 60-70 minutes or until a thermometer reads 160°. Refrigerate leftovers.



Test Kitchen tips
  • Dark brown sugar contains more molasses than light or golden brown sugar. The types are generally interchangeable in recipes. But if you prefer a bolder flavor, choose dark brown sugar.
  • Pecans have a higher fat content than other nuts, so they’re more prone to going rancid. They’ll stay fresh for twice as long in the freezer as they would at room temperature.
  • Take a look at more sweet potato side dishes, here.
  • Nutrition Facts
    3/4 cup: 361 calories, 15g fat (4g saturated fat), 152mg cholesterol, 326mg sodium, 52g carbohydrate (40g sugars, 3g fiber), 7g protein.

    Recommended Video

    Reviews

    Click stars to rate
    Average Rating:
    • Kim
      Dec 26, 2020

      Worst recipe ever. Tasted like a sweet pot omelet. Just glad this wasn't planned for anything important.

    • Maggie
      Dec 1, 2020

      I just wanted to come in here to say "How about they correct the recipe so that the mistake will not keep happening for those of us who trusted in it lol... I guess we are having sweet potato quiche !! It's in the oven now, I love Lucy comes to mind when she adds too much yeast and the bread comes out of the oven..let's hope not :)

    • Holberg99
      Nov 17, 2020

      No comment left

    • Katy's mom
      Nov 3, 2020

      Is this supposed to be a dessert or a side dish? Put it in a crust and you'd have sweet potato pie.

    • suzanne
      Dec 4, 2019

      Okay, here's the deal. Use three eggs like everyone is saying. 8 eggs?? who hurt you?? Anyway, three eggs. Add cinnamon to your recipe because it's the law, and measure it with your heart. How can this get better? Double the pecan topping recipe to make a crust on top. Pecan crust has to cover the entire top. Add cinnamon to that as well because you deserve great things in life. You're welcome.

    • Keila
      Apr 21, 2019

      Great taste. I took the advice from one of the comments and just used 3 lg eggs. Another thing I changed was that I added some cinnamon.

    • Lyn
      Dec 26, 2018

      Way too many eggs. Didn't like the consistency at all. The topping was great.

    • Nancy
      Nov 27, 2018

      I have been making this recipe for 25 years and THERE IS A MISTAKE in the # of eggs. There should only be 3 eggs. Also, I melt the butter for the topping to mix in the brown sugar and nuts better. I cook fresh sweet potatoes 3-4 lbs. and the more topping the better. Try again with the correct # of eggs and it will be great.

    • bernerlover
      Nov 19, 2018

      for cilotspeich-under the picture there are 5 small tan boxes. The last box on the right will say print. That will take you to the "print" page. You can choose whether to have picture, etc on your printed page. Click that print button and it will take you to your own printer page (finally, lol). press print there and it will finally print.

    • cilotspeich
      Jun 25, 2018

      How do you print these recipes?