Show Subscription Form




Pecan Sweet Potato Casserole Recipe
Pecan Sweet Potato Casserole Recipe photo by Taste of Home

Pecan Sweet Potato Casserole Recipe

Read Reviews (5)
5 5
Publisher Photo
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.”
TOTAL TIME: Prep: 30 min. Bake: 25 min.
MAKES:2 servings
TOTAL TIME: Prep: 30 min. Bake: 25 min.
MAKES: 2 servings

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 King Arthur Unbleached All-Purpose Flour
  • 1 tablespoon butter, melted

Nutritional Facts

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.

Directions

  1. 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.
  2. Combine topping ingredients; sprinkle over sweet potato mixture. Bake, uncovered, at 350° for 25-30 minutes or until heated through. Yield: 2 servings.
Originally published as Pecan Sweet Potato Casserole in Cooking for 2 Fall 2005, p26

Nutritional Facts

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.

Reviews for Pecan Sweet Potato Casserole(5)

AVERAGE RATING
   (5)
RATING DISTRIBUTION
5 Star
 (5)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
""
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
Reviewed Oct. 11, 2013

Enjoyed by all!!

MY REVIEW
Reviewed Mar. 5, 2012

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

MY REVIEW
Reviewed Aug. 30, 2010

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.

MY REVIEW
Reviewed Dec. 21, 2009

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

MY REVIEW
Reviewed Aug. 10, 2008

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!

Loading Image
Advertise with us
ADVERTISEMENT

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT