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Pecan Sweet Potato Casserole

 Pecan Sweet Potato Casserole
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.”
2 ServingsPrep: 30 min. Bake: 25 min.


  • 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 McCormick® Pure Vanilla Extract
  • 2 to 3 tablespoons chopped pecans
  • 2 tablespoons brown sugar
  • 1 tablespoon all-purpose flour
  • 1 tablespoon butter, melted


  • 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 Facts: 1 cup (prepared with sugar-substitute, fat-free milk,

2 of 2

Pecan Sweet Potato Casserole (continued)

Nutritional Facts: 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.