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

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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.”
TOTAL TIME: Prep: 30 min. Bake: 25 min.
MAKES:2 servings
TOTAL TIME: Prep: 30 min. Bake: 25 min.
MAKES: 2 servings


  • 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
  • 2 to 3 tablespoons chopped pecans
  • 2 tablespoons brown sugar
  • 1 tablespoon all-purpose flour
  • 1 tablespoon butter, melted

Nutritional Facts

1 cup: 273 calories, 16g fat (7g saturated fat), 90mg cholesterol, 136mg sodium, 29g carbohydrate (11g sugars, 4g fiber), 6g protein .


  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

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zookeeperk 144632
Reviewed Oct. 11, 2013

"Enjoyed by all!!"

Math 206546
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."

Louise.Hooper 61337
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."

promito 57845
Reviewed Dec. 21, 2009

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

krista6082 60220
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!"

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