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Pecan Sweet Potato Casserole

By: Tina Browning

"Creamy sweet potatoes are treated to a brown-sugar-and-pecan topping in this pared-down casserole. I like to double the recipe for my company's Thanksgiving potluck, Tina Browning writes from Lehigh Acres, Florida. Everyone loves it."

Rate/Review | Read Reviews (49)

Prep Time:
30 Min

Cook Time:
25 Min

Ready In:
55 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 2 servings

Ingredients

1 large sweet potato, peeled and cubed
2 tablespoons sugar
2 tablespoons 2% milk
2 tablespoons beaten egg
1 tablespoon butter, melted
1/4 teaspoon vanilla extract
TOPPING:
2 tablespoons chopped pecans
2 tablespoons brown sugar
1 tablespoon all-purpose flour
1 tablespoon butter, melted

Directions

Place sweet potato in a small saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 20-25 minutes or until tender. Drain. Place potato in a bowl; mash. Stir in the sugar, milk, egg, butter and vanilla until blended. Transfer to a 3-cup baking dish coated with nonstick cooking spray.
Combine topping ingredients; sprinkle over sweet potato mixture. Bake, uncovered, at 350 degrees F for 25-30 minutes or until heated through.

Footnotes

Nutritional Analysis: 1 cup (prepared with sugar-substitute, fat-free milk, 2 tablespoons pecans and reduced-fat butter) equals 273 calories, 16 g fat (7 g saturated fat), 90 mg cholesterol, 136 mg sodium, 29 g carbohydrate, 4 g fiber, 6 g protein.