Sweet Potato Casserole with Pecans
Total TimePrep: 10 min. Bake: 1 hour
- 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
- 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.
- 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.
Nutrition Facts3/4 cup: 361 calories, 15g fat (4g saturated fat), 152mg cholesterol, 326mg sodium, 52g carbohydrate (40g sugars, 3g fiber), 7g protein.
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Jun 25, 2018
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Feb 18, 2018
this was really good, but I used fresh (not canned) sweet potatoes. I halved the recipe (and only used 3 eggs) but it turned out great. I'll make this again for sure
Nov 20, 2017
Did not like at all; especially the egg. Definitely will not fix this again. Only made it due to the high rating. Won't make that mistake again, either.
Nov 19, 2017
Plan to make this for Thanksgiving. Does anyone know if I can prepare and refrigerate this the day before, then pop it in the oven on Thanksgiving morning? Thank's for sharing this recipe.
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!
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.
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!
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.
Mar 29, 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.
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!