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Pecan Sweet Potato Casserole Recipe

Pecan Sweet Potato Casserole Recipe photo by Taste of Home

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Creamy sweet potatoes are treated to a brown-sugar-and-pecan topping in this pared-down casserole. “I like to double the recipe for my company's Thanksgiving potluck,” Tina Browning writes from Lehigh Acres, Florida. “Everyone loves it.”

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Pecan Sweet Potato Casserole Recipe

Prep: 30 min. Bake: 25 min.

Yield: 2 Servings

30 25 55

Ingredients

1 large sweet potato, peeled and cubed
2 tablespoons sugar
2 tablespoons 2% milk
2 tablespoons beaten egg
1 tablespoon butter, melted
1/4 teaspoon vanilla extract
TOPPING:
2 to 3 tablespoons chopped pecans
2 tablespoons brown sugar
1 tablespoon all-purpose flour
1 tablespoon butter, melted

Directions

Place sweet potato in a small saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 20-25 minutes or until tender. Drain. Place potato in a bowl; mash. Stir in the sugar, milk, egg, butter and vanilla until blended. Transfer to a 3-cup baking dish coated with cooking spray.
Combine topping ingredients; sprinkle over sweet potato mixture. Bake, uncovered, at 350° for 25-30 minutes or until heated through. Yield: 2 servings.

Nutritional Analysis: 1 cup (prepared with sugar-substitute, fat-free milk, 2 tablespoons pecans and reduced-fat butter) equals 273 calories, 16 g fat (7 g saturated fat), 90 mg cholesterol, 136 mg sodium, 29 g carbohydrate, 4 g fiber, 6 g protein.

Originally published as Pecan Sweet Potato Casserole in Cooking for 2 Fall 2005, p26

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Pecan Sweet Potato Casserole

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Reviewed on Mar. 05, 2012 by Math

A keeper. Everyone loves this, even people who don't usually like sweet potatoes. I use egg whites only, and less sugar.

Reviewed on Aug. 30, 2010 by Louise.Hooper

This is very good. A little sweeter than I would have ordinarily made, but it's a delicious treat when you want something warm and comforting.

Reviewed on Dec. 21, 2009 by promito

This is on the sweet side but very good. Really enjoyed it and will make it again.

Reviewed on Aug. 10, 2008 by krista6082

This recipe smells so phenomenal even before its baked! I substituted Splenda white and brown sugar and it came out perfectly. I will definately be making this many times in the future!