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Sweet Potato Casserole with Pecans Recipe

Sweet Potato Casserole with Pecans Recipe

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 YIELD: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


  • 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.

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.