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Sweet Potato Casserole with Pecans

 Sweet Potato Casserole with Pecans
This convenient casserole calls for canned sweet potatoes, so preparation time is minimal. The nutty, brown sugar topping adds a bit of crunch.
12 ServingsPrep: 10 min. Bake: 1 hour

Ingredients

  • 2 cans (40 ounces each) sweet potatoes, drained
  • 8 eggs, lightly beaten
  • 1/2 cup sugar
  • 1/4 cup King Arthur Unbleached All-Purpose Flour
  • 2 teaspoons vanilla extract
  • 1 teaspoon salt
  • TOPPING:
  • 1 cup packed brown sugar
  • 1/3 cup King Arthur Unbleached All-Purpose Flour
  • 1 cup chopped pecans
  • 1/4 cup cold butter, cubed

Directions

  • In a large bowl, mash sweet potatoes. Add the eggs, sugar, flour,
  • vanilla and salt; beat until smooth. Transfer to a greased 13-in. x
  • 9-in. baking dish.
  • In a small bowl, combine the brown sugar, flour and pecans; cut in
  • butter until crumbly. Sprinkle over sweet potato mixture.
  • Bake, uncovered, at 325° for 60-70 minutes or until a thermometer
  • reads 160°. Refrigerate leftovers. Yield: 12 servings.

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Sweet Potato Casserole with Pecans (continued)

Nutritional Facts: 1 serving (3/4 cup) equals 361 calories, 15 g fat (4 g saturated fat), 152 mg cholesterol, 326 mg sodium, 52 g carbohydrate, 3 g fiber, 7 g protein.