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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.”
  • Total Time
    Prep: 30 min. Bake: 25 min.
  • Makes
    2 servings


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

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Average Rating:
  • zookeeperk
    Oct 11, 2013

    Enjoyed by all!!

  • Math
    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.

  • Louise.Hooper
    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.

  • promito
    Dec 21, 2009

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

  • krista6082
    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!