Sweet Potato Casserole with Pecans
This Sweet Potato Casserole with Pecans is the best recipe out there! Perfectly sweetened potatoes dripping with butter and covered in a crisp, crunchy pecan crust.
Equipment
- oven
- Mixing Bowl
- Hand Mixer
- 9x13 inch Pan
Ingredients
Sweet Potato Mixture
- 4 cups pre-baked sweet potatoes Much more flavorful this way - Prick with a fork (10x per potato all over) then bake in oven for 1 ½ - 2 hours depending on size.
- ½ cup white sugar
- 2 whole eggs, beaten
- ½ teaspoon salt
- 4 tablespoons butter, softened
- ½ cup milk
- ½ teaspoon vanilla extract
Pecan Topping
- 1 cup packed brown sugar
- ⅔ cup all-purpose flour
- 6 tablespoons butter, softened
- 1 cup chopped pecans
Instructions
Preparation
- Preheat oven to 325°F.
- Once sweet potatoes are cooked, slice in half and scoop flesh out of each potato into a medium sized bowl.
- Blend with a hand mixer until smooth and creamy.
- Add white sugar, eggs, salt, butter, milk, and vanilla extract and mix until smooth.
- Transfer to a 9x13 inch pan.
Topping
- In a medium bowl, mix the brown sugar and flour. Using a pastry blender or knives or forks, cut in the butter until the mixture is coarse and resembles small peas.
- Stir in the chopped pecans.
- Sprinkle the pecan mixture over the sweet potatoes.
- Bake in the preheated oven for 30 minutes, or until the topping is light brown.
Nutrition
Serving: 1servingCalories: 425kcalCarbohydrates: 57gProtein: 6gFat: 21gSaturated Fat: 8gPolyunsaturated Fat: 11gCholesterol: 69mgSodium: 253mgFiber: 4gSugar: 34g
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