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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.

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