Sweet Potato Casserole with Pecans Recipe - Allrecipes.com
Sweet Potato Casserole with Pecans Recipe
  • READY IN ABOUT hrs

Sweet Potato Casserole with Pecans

Recipe by  

"You can't have a holiday dinner without a sweet potato souffle! And this is a wonderful version. I got this from my mother-in-law, who got the recipe from a neighbor."

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Ingredients Edit and Save

Original recipe makes 1 9x13-inch casserole Change Servings
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  • PREP

    15 mins
  • COOK

    1 hr 20 mins
  • READY IN

    1 hr 35 mins

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
  2. Cover sweet potatoes with water in a large pot; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and transfer potatoes to a large bowl.
  3. Mash potatoes with white sugar, milk, eggs, salt, vanilla extract, and cinnamon. Spread mixture in prepared baking dish.
  4. Mix brown sugar, pecans, and flour in another bowl. Pour margarine over pecan mixture; toss until mixture resembles coarse crumbs. Sprinkle over potato mixture.
  5. Bake in preheated oven until pecan topping is hard, about 1 hour.
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Footnotes

  • Cook's Note:
  • If you have left-over topping, it can be kept in the refrigerator for about a month in a sealed container. For a quick sweet potato fix - just boil yourself a sweet potato, add a little butter, brown sugar and nuts and a sprinkle of cinnamon.
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Reviews More Reviews

Nov 29, 2012

Great recipe. Have made it for Thanksgiving for years. Grandkids still like it topped with marshmallows, so do it with half pecan topping and half topped with marshmallows. Everyone is happy.

 
Oct 28, 2013

I reduced the recipe down to use one potato and I used one whole egg since quartering the recipe meant that it called for 3/4 of an egg. I wrapped my sweet potato in foil and baked it since that tends to make it sweeter than boiling. There is WAY too much sugar in this recipe. Wow! I don't think the sugar in the potatoes is necessary. If I make this again, it will be with at least that change.

 

3 Ratings

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Nutrition

  • Calories
  • 436 kcal
  • 22%
  • Carbohydrates
  • 64.2 g
  • 21%
  • Cholesterol
  • 54 mg
  • 18%
  • Fat
  • 18.9 g
  • 29%
  • Fiber
  • 3.9 g
  • 16%
  • Protein
  • 5.4 g
  • 11%
  • Sodium
  • 304 mg
  • 12%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

 
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