Southern Sweet Potato Casserole with Pecan Topping
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5.0
48 reviews
Excellent
Southern Sweet Potato Casserole with Pecan Topping
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This heritage recipe for Southern Sweet Potato Casserole features a cooked sweet potato layer topped with a simple pecan streusel.
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Ingredients
- 3 medium sweet potatoes
- ¼ cup softened butter
- ¼ cup light brown sugar
- ¼ cup milk
- 1 egg
- ½ teaspoon vanilla extract
For the topping:
- ¼ cup light brown sugar
- ¼ cup Chopped Pecans
- 1 tablespoon all-purpose flour
- 1 tablespoon softened butter
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Instructions
- Rinse the sweet potatoes to remove any residual dirt. Place them in a deep pot with enough water to cover by about 1 inch. Bring to a boil, reduce the heat to a high simmer and cook for 40-45 minutes or until the potatoes are very tender.
- Remove the sweet potatoes from the water and allow them to cool enough to handle. (Slice them open to hurry the cooling process.)
- While the sweet potatoes cool, preheat the oven to 350 degrees and generously butter a baking dish.
- Peel the sweet potatoes, place them in a mixing bowl, and mash using a potato masher or large fork.
- Add the softened butter, light brown sugar, milk, egg, and vanilla.
- Beat at medium speed with an electric mixer until smooth.
- Spread the sweet potato mixture into the prepared baking dish.
- In a small mixing bowl, combine the ingredients for the topping. Use a fork to mix well.
- Sprinkle the topping evenly over the sweet potato mixture.
- Bake for 30 minutes in the 350 degree preheated oven.
Notes
- The recipe easily doubles to serve a larger crowd.
- If your sweet potatoes are still quite warm, wait until you've beaten them for a minute or so before you add the egg. This will help lower the temperature and stop the egg from cooking in the heat of the sweet potatoes.
- To make ahead, cook and mash the sweet potatoes and add them to the baking dish. Mix the pecan streusel and store it in a zip-top bag. When ready to cook, bring the potatoes to room temperature, add the topping, and bake.
- Store, covered in the refrigerator for up to four days.
- The cooked casserole can be cooled and frozen. Cover well and freeze for up to three months. Let it thaw in the refrigerator overnight before reheating and serving.
Nutrition Information
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Serving
1
Calories
305kcal
(15%)
Carbohydrates
43g
(14%)
Protein
4g
(8%)
Fat
14g
(22%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
2g
Monounsaturated Fat
5g
Trans Fat
1g
Cholesterol
54mg
(18%)
Sodium
83mg
(3%)
Potassium
452mg
(13%)
Fiber
4g
(16%)
Sugar
23g
(46%)
Vitamin A
16385IU
(328%)
Vitamin C
3mg
(3%)
Calcium
71mg
(7%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 305 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 305kcal | 15% |
| Carbohydrates | 43g | 14% |
| Protein | 4g | 8% |
| Fat | 14g | 22% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 54mg | 18% |
| Sodium | 83mg | 3% |
| Potassium | 452mg | 10% |
| Fiber | 4g | 16% |
| Sugar | 23g | 46% |
| Vitamin A | 16385IU | 328% |
| Vitamin C | 3mg | 3% |
| Calcium | 71mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
48 reviews
Excellent
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