Sweet Potato Casserole with Pecans Recipe
Sweet Potato Casserole with Pecans Recipe photo by Taste of Home
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Sweet Potato Casserole with Pecans Recipe

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4.5 15 19
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This convenient casserole calls for canned sweet potatoes, so preparation time is minimal. The nutty, brown sugar topping adds a bit of crunch. —Anita Briner, Etters, Pennsylvania
TOTAL TIME: Prep: 10 min. Bake: 1 hour
MAKES:12 servings
TOTAL TIME: Prep: 10 min. Bake: 1 hour
MAKES: 12 servings


  • 2 cans (40 ounces each) sweet potatoes, drained
  • 8 large eggs, lightly beaten
  • 1/2 cup sugar
  • 1/4 cup all-purpose flour
  • 2 teaspoons vanilla extract
  • 1 teaspoon salt
  • 1 cup packed brown sugar
  • 1/3 cup all-purpose flour
  • 1 cup chopped pecans
  • 1/4 cup cold butter, cubed

Nutritional Facts

3/4 cup: 361 calories, 15g fat (4g saturated fat), 152mg cholesterol, 326mg sodium, 52g carbohydrate (40g sugars, 3g fiber), 7g protein.


  1. In a large bowl, mash sweet potatoes. Add the eggs, sugar, flour, vanilla and salt; beat until smooth. Transfer to a greased 13x9-in. baking dish.
  2. In a small bowl, combine the brown sugar, flour and pecans; cut in butter until crumbly. Sprinkle over sweet potato mixture.
  3. Bake, uncovered, at 325° for 60-70 minutes or until a thermometer reads 160°. Refrigerate leftovers. Yield: 12 servings.
Originally published as Pecan Sweet Potato Casserole in Taste of Home's Holiday & Celebrations Cookbook Annual 2007, p111

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llabmik User ID: 251179 258649
Reviewed Dec. 26, 2016

"I decided to try something different other than just plain sweet potatoes for Christmas dinner, I used 2.5 pounds of whole sweet potatoes, microwaved until done and then scooped them out of their skins, I used a 2 qt. casserole dish and cut the recipe in half. It was a fabulous dish, very tasty, it will now always be on the holiday table. Thanks for sharing!"

tcavman15 User ID: 1537577 258337
Reviewed Dec. 19, 2016

"We liked the topping and the ease of making the whole thing, but it was too "eggy" for our tastebuds. I probably won't make it again."

ahacindy User ID: 8777901 257261
Reviewed Nov. 25, 2016

"Very easy & fast to make. We had for Thanksgiving & those who tried it, loved it & took seconds. Some would not try it because the are afraid of sweet potatoes! Smells like a desert when it is baking & could pass for one! AWESOME!"

Diana User ID: 8966788 256702
Reviewed Nov. 12, 2016

"I have made this for years, but I always oven roast whole sweet potatoes the day before then slip them out of Thier skins and continue with the recipe, I also add orange zest and juice of an orange or two, lovely great dish."

mamaknowsbest User ID: 5826120 246232
Reviewed Mar. 29, 2016 Edited Mar. 30, 2016

"Makes an excellent dish! Not wanting the burned marshmallow version of sweet potato casserole, this recipe provided the nice crunchy texture of a cookie-like topping. Followed directions exactly but adjusted ratios for one 30oz can of potatoes. As a volunteer field editor for Taste of Home I appreciate classic recipes that are easy to prepare."

susaneagan User ID: 7752294 239723
Reviewed Dec. 19, 2015

"Made this for Thanksgiving this year and absolutely loved it. I have never been a fan of my Mom's sweet potatoes with marshmallows and pecans on top (sorry Mom) but I could eat this year round. I love the topping on this casserole. Thanks for sharing!"

momuv6 User ID: 7513958 68606
Reviewed Nov. 30, 2013

"Yes, it does call for 8 eggs. My family loved it. Will make again!"

geezers2 User ID: 7508116 208979
Reviewed Nov. 26, 2013

"Does this recipe really call for 8 eggs? That seem like a lot. Making this soon and don't want to mess it up. Thanks"

dreamahay User ID: 6796480 152239
Reviewed Oct. 28, 2013

"so yummy I will make this every holiday!"

paulsen1950 User ID: 6968761 166388
Reviewed Nov. 23, 2012

"Was easy to make and got lots of compliments."

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