Sweet Potato Casserole with Pecans
Are you looking for a delicious sweet potato casserole recipe with an irresistible topping? Look no further! This sweet potato casserole with a crunchy pecan topping is sure to be the star of your next family gathering. The velvety mashed sweet potatoes combined with the rich, nutty flavor of the pecans are a heavenly combination.
This Sweet Potato Casserole recipe has been enjoyed by my family for at least 2 decades. Creamy sweet potatoes are baked with a sweet crunchy pecan topping. It’s not difficult to make and it pairs well with poultry dishes like chicken or turkey. Plus, it also is great with ham making it a great holiday side dish.
Ingredients
For this tasty side dish, you need the following ingredients:
Sweet Potatoes
- 40-ounce can of cooked sweet potatoes/yams
- 1 egg
- ¾ cup sugar
- ½ stick butter, softened
- ⅓ cup milk
- 2 tablespoons all-purpose flour
- 2 teaspoon cinnamon
- 1 teaspoon allspice
- 1 teaspoon baking powder
- ½ teaspoon salt
Topping
- 1 cup brown sugar
- ⅓ cup all-purpose flour
- ⅓ cup butter, softened
- 1 cup chopped pecans
How To Make Sweet Potato Casserole
Start by preheating your oven to 350° Fahrenheit. Spray a casserole dish with non-stick spray.
While the oven is heating, put all of the ingredients for the sweet potato base in a food processor – a large can of cooked sweet potatoes, egg, sugar, butter, milk, cinnamon, spices, baking powder, and salt. Puree the ingredients together.
Pour the sweet potato base into the prepared casserole dish and even it out.
Take the ingredients for the topping – brown sugar, all-purpose flour, softened butter, and chopped pecans – and place them in a large mixing bowl. Using two forks, blend the butter into the ingredients until it is coarse and crumbly.
Sprinkle the crumb mixture on top of the sweet potato base.
Bake the casserole for 45 minutes to an hour until it is no longer “jiggly” in the center. It will firm a little bit once it is taken out of the oven and cools.
Sweet Potato Casserole
Ingredients
Sweet Potatoes
- 40 ounces canned sweet potatoes drained
- 1 egg
- ¾ cup sugar
- ½ stick butter
- ⅓ cup milk
- 2 tablespoons flour
- 2 teaspoons cinnamon
- 1 teaspoon allspice
- 1 teaspoon baking powder
- ½ teaspoon salt
Topping
- 1 cup brown sugar
- ⅓ cup plain flour
- ⅓ cup butter
- 1 cup chopped pecans
Instructions
- Preheat oven to 350° Fahrenheit.
- Mix sweet potato ingredients together in a food processor until smooth. Pour into a 9-inch casserole dish that has been sprayed with non-stick cooking spray.
- Mix brown sugar, flour, butter and pecans together. Spread evenly over potato mixture.
- Bake 45 minutes to 1 hour or until casserole does not "jiggle."
Nutrition
I imagine that this recipe could be converted to a sweet potato pie recipe by using two pie crusts and adjusting the baking time. What do you think?
Like side dishes? Check out these other recipes at Southern Kissed:
