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Aunt Bee's Southern Sweet Potato Casserole with Pecans

This creamy, delicious sweet potato casserole is a show-stopper whether you have it on your holiday table or a random weeknight dinner! Semi-homemade shortcuts make it a quick side dish with 15 minutes of prep.

Prep Time
15 mins
Cook Time
15 mins
Additional Time
15 mins
Total Time
1 hr
Servings: 8 people
Calories: 4344 kcal
Course: Side Dish
Cuisine: American

Ingredients

  • 1 large (29 ounce) can sweet potatoes in light syrup
  • 6 tablespoons salted butter, melted
  • 1 cup sugar
  • ½ teaspoon cinnamon
  • ½ teaspoon nutmeg
  • 2 eggs
  • 1/2 teaspoon salt
Topping:
  • ¾ cup cornflake crumbs
  • ½ cup Chopped Pecans
  • ½ cup brown sugar
  • 6 tablespoons salted butter, melted
  • pinch of salt

Instructions

    Cup of Yum
  1. Preheat oven to 400 degrees F.
  2. Spray a 2-quart baking dish with cooking spray and set aside.
  3. Place potatoes (with the syrup from the can) in a large microwave-safe bowl. Warm in the microwave for about 30 seconds – 1 minute. Transfer to a blender or food processor to puree the potatoes until smooth.
  4. Add the melted butter, sugar, cinnamon, nutmeg, eggs and salt to the blender and mix well.
  5. Place potato mixture into prepared baking dish and bake, uncovered, for 20-35 minutes, or until almost set.
  6. Meanwhile, in a bowl, combine the topping ingredients.
  7. Spread topping onto potatoes and brown for another 8-10 minutes. Allow to rest for at least 10-15 minutes; serve warm.

Notes

  • Do not drain the can of sweet potatoes! You want that syrup to be pureed with the potatoes in the blender.
  • I prefer salted butter in this recipe to counterbalance the sugar.
  • Make sure that the casserole is almost set (not liquid in the center) before you put on the topping. Otherwise, the topping might burn in the oven if you have to leave the casserole in too long.
  • If you don’t own a blender, you can make this recipe using a hand mixer or by mashing and mixing the sweet potatoes by hand. It’s okay if the casserole filling isn’t completely smooth and has a few lumps!
  • If you just cannot handle the idea of sweet potato casserole without marshmallows, toss a handful of mini marshmallows into the crunchy pecan topping mixture for just the right amount of pockets of gooey goodness.
  • Prep Ahead! I have prepared and baked this entire side dish in advance. Then, to reheat, cover lightly with foil and place in a 350-degree oven until heated through. This is a perfect way to get a head start on any of your holiday cooking!
  • Store any leftovers in an airtight container in the fridge for up to 4 days. It’s also freezer-friendly, though I recommend storing it in smaller portions for easier reheating.

Nutrition Information

Serving 1/8 of the casserole Calories 434.4kcal (22%) Carbohydrates 60g (20%) Protein 3.5g (7%) Fat 23.8g (37%) Saturated Fat 11.8g (59%) Polyunsaturated Fat 2.5g Monounsaturated Fat 8g Cholesterol 93mg (31%) Sodium 385.7mg (16%) Potassium 100.5mg (3%) Fiber 1g (4%) Sugar 41.9g (84%)

Nutrition Facts

Serving: 8people

Amount Per Serving

Calories 4344

% Daily Value*

Serving 1/8 of the casserole
Calories 434.4kcal 22%
Carbohydrates 60g 20%
Protein 3.5g 7%
Fat 23.8g 37%
Saturated Fat 11.8g 59%
Polyunsaturated Fat 2.5g 15%
Monounsaturated Fat 8g 40%
Cholesterol 93mg 31%
Sodium 385.7mg 16%
Potassium 100.5mg 2%
Fiber 1g 4%
Sugar 41.9g 84%

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