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Pecan Sweet Potato Casserole Recipe

Pecan Sweet Potato Casserole Recipe

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. YIELD: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 all-purpose flour
  • 1 tablespoon butter, melted

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.

Nutritional Facts

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

Reviews for Pecan Sweet Potato Casserole

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MY REVIEW
zookeeperk User ID: 819663 144632
Reviewed Oct. 11, 2013

"Enjoyed by all!!"

MY REVIEW
Math User ID: 86467 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."

MY REVIEW
Louise.Hooper User ID: 1042332 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."

MY REVIEW
promito User ID: 1022604 57845
Reviewed Dec. 21, 2009

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

MY REVIEW
krista6082 User ID: 3079498 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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