Butter Pecan Sweet Potato Casserole
User Reviews
4.1
Butter Pecan Sweet Potato Casserole
Description
This casserole begins by boiling peeled sweet potato chunks until tender. The cooked potatoes are pureed with eggs, melted butter, brown sugar, half and half, freshly grated nutmeg, salt, and fresh cracked black pepper to create a flavored mash with some texture retained. The mixture is then spread into a gratin dish.
The topping combines chopped pecans, brown sugar, all-purpose flour, and melted butter, mixed to a coarse crumble, which adds a crisp, sweet, and nutty crust once baked. Baking at 350°F for 40-45 minutes allows the topping to brown nicely while the sweet potatoes puff slightly beneath.
This dish offers a balance of sweet and buttery richness with textural contrast from the pecan topping. It works well as a side dish for holiday meals or comforting dinners. If the topping browns too quickly, loosely covering the casserole with foil will prevent overbrowning without sacrificing texture.
Ingredients
- 3 sweet potato approximately 1 1/2 pounds peeled and cut into large chunks, large yellow variety
- 2 egg large
- 1/2 cup brown sugar
- 1/3 cup half and half
- 1 stick 1/2 cup melted butter
- 1/4 tsp nutmeg more if you love it, freshly grated
- salt fresh cracked, to taste
- black pepper fresh cracked, to taste
topping
- 1 cup pecans chopped
- 2/3 cup all-purpose flour
- 2/3 cup brown sugar don't pack it down
- 5 Tbsp butter melted
Instructions
- Set the oven to 350F
- Put the potato chunks in a large pan and cover with cold water. Bring to a boil and cook until the potatoes are tender, approximately 15-20 minutes or so. Check with the tip of a sharp knife. Drain.
- Put the potatoes in the bowl of a food processor and add the eggs, brown sugar, half and half, and melted butter. Pulse about 25 times, and then run the machine for an additional few seconds to completely puree the mixture. A little texture is ok, don't over-process. Season with the nutmeg, salt, and pepper.
- Turn the potato puree into a gratin dish and spread out evenly.
- Blend the topping ingredients together in a bowl, tossing with a fork until crumbly. Make sure to break up any clumps of brown sugar. Crumble the mixture evenly over the potatoes.
- Bake for about 40-45 minutes, until the top is browned and the sweet potatoes have puffed up slightly. If the topping browns too quickly, cover loosely with foil.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 521 kcal
% Daily Value*
| Calories | 521kcal | 26% |
| Carbohydrates | 59g | 20% |
| Protein | 6g | 12% |
| Fat | 31g | 48% |
| Saturated Fat | 14g | 70% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 11g | 55% |
| Trans Fat | 1g | 50% |
| Cholesterol | 94mg | 31% |
| Sodium | 225mg | 9% |
| Potassium | 430mg | 9% |
| Fiber | 4g | 16% |
| Sugar | 36g | 72% |
| Vitamin A | 12699IU | 254% |
| Vitamin C | 2mg | 2% |
| Calcium | 86mg | 9% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.1
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