Sweet Potato Casserole with Pecan Topping Recipe

4.5 3 5
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Sweet Potato Casserole with Pecan Topping Recipe

Read Reviews
4.5 3 5
Publisher Photo
Thanksgiving wouldn't be the same for Scott Jones without this sensational side dish. "The caramelized pecan topping is a great change from marshmallows, but I don't think it's any lighter," he writes from Tulsa, Oklahoma. "Can you trim it down?"
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. Bake: 35 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. Bake: 35 min.

Ingredients

  • 1-3/4 pounds sweet potatoes (about 3 large), peeled and cut into 2-inch pieces
  • 2 eggs
  • 1/2 cup butter, softened
  • 1/3 cup milk
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon extract
  • TOPPING:
  • 1 cup packed brown sugar
  • 1/3 cup all-purpose flour
  • 2 tablespoons plus 1-1/2 teaspoons cold butter
  • 1/3 cup chopped pecans

Directions

Place the sweet potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender.
Drain and place in a food processor. Add the eggs, butter, milk and extracts; cover and process until smooth. Pour into a greased 1-1/2-qt. baking dish.
In a small bowl, combine brown sugar and flour. Cut in butter until crumbly. Sprinkle over sweet potato mixture; sprinkle with pecans. Bake, uncovered, at 350° for 35-40 minutes or until set. Yield: 6 servings.
Originally published as Crunchy Sweet Potato Casserole in Light & Tasty

Nutritional Facts

1/2 cup: 379 calories, 20g fat (10g saturated fat), 95mg cholesterol, 189mg sodium, 47g carbohydrate (34g sugars, 2g fiber), 4g protein.

  • 1-3/4 pounds sweet potatoes (about 3 large), peeled and cut into 2-inch pieces
  • 2 eggs
  • 1/2 cup butter, softened
  • 1/3 cup milk
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon extract
  • TOPPING:
  • 1 cup packed brown sugar
  • 1/3 cup all-purpose flour
  • 2 tablespoons plus 1-1/2 teaspoons cold butter
  • 1/3 cup chopped pecans
  1. Place the sweet potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender.
  2. Drain and place in a food processor. Add the eggs, butter, milk and extracts; cover and process until smooth. Pour into a greased 1-1/2-qt. baking dish.
  3. In a small bowl, combine brown sugar and flour. Cut in butter until crumbly. Sprinkle over sweet potato mixture; sprinkle with pecans. Bake, uncovered, at 350° for 35-40 minutes or until set. Yield: 6 servings.
Originally published as Crunchy Sweet Potato Casserole in Light & Tasty

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Reviews forSweet Potato Casserole with Pecan Topping

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MY REVIEW
nightskystar User ID: 1034705 113352
Reviewed Nov. 14, 2014

"I make this every year but add a touch of maple syrup to the potatos and 2 tablespoons more butter to the topping. everyone loves it!!"

MY REVIEW
lauras_view User ID: 7812983 124645
Reviewed Oct. 27, 2014

"It was OK but not fantastic. I liked the idea of not having sugar in the sweet potatoes but on instead. My potatoes turned out very fluffy. I will try this recipe again but not in the food processor. I will try mashing with a hand mixer. They just turned out too thin. The topping was ok but I think I would prefer melting the butter and mixing with the sugar and flour rather than cut butter for more of a crumb topping. I will also add cinnamon."

MY REVIEW
niferschmidt User ID: 567326 57442
Reviewed Sep. 18, 2011

"This recipe won everyone in my family over. Nothing else will do during the holidays now. I manage a kitchen for a summer camp, & we make this to serve 70. The Campers love it!"

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