Sweet Potato Casserole with Pecan Topping
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5.0
336 reviews
Excellent
Sweet Potato Casserole with Pecan Topping
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This Sweet Potato Casserole boasts a buttery, crunchy pecan topping that's jaw-dropping delicious.
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Ingredients
- 5 lb sweet potatoes red skinned
- 4 large eggs
- 3 T maple syrup
- 2 T vanilla extract
- 1 T fresh lemon juice
- 2 tsp table salt
For Pecan Streusel Topping:
- 1 cup brown sugar packed
- ½ cup pecans chopped
- ¼ cup chilled butter cut into pieces
- 2 tsp cinnamon
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Instructions
- Do Ahead: Mix together brown sugar, chopped pecans, and cold butter in a small bowl until mixture is grainy and comes together. Cover and chill until ready to use. This can be done up to 3 days in advance.
- Wrap each sweet potato in foil and roastat 400F for about 1 hour, or until potatoes are easily pierced by fork and very soft. Actual bake time depends on size of potatoes. Let cool enough to handle. Remove sweet potato skins, and mash potatoes well in a large bowl.
- In a separate bowl, beat eggs, maple syrup, vanilla, lemon juice, and salt. Mix in the mashed sweet potatoes until smooth and incorporated. Transfer sweet potato mixture to a buttered 9x13 dish. At this point, you can wrap tightly with cling wrap and put in fridge until ready to use.
- Sprinkle pecan topping evenly over casserole. Bake at 350F until casserole is set and topping bubbles. About 1 hour. Serve warm, and enjoy!
Notes
- If you enjoyed this recipe, please come back and give it a rating. It helps keep your favorite recipes alive on the site. And, we ❤️ hearing from you!
- I always choose to roast sweet potatoes in the oven because I really like the deep flavor it creates. You can also cook peeled, cubed potatoes in boiling water until very tender.
- Roasted sweet potatoes are typically quite sweet. If your roasted sweet potatoes don't taste very sweet, you can add an additional 1/4 cup of sugar to the sweet potato mixture.
- If you want, you can make extra crumble topping, for a thicker layer of crunch on top. Crumble topping can be made up to 3 days in advance and kept in fridge until ready to use.
- For substitutions, variation, and serving suggestions, see original article.
- Here's our favorite way to use leftovers: sweet potato bread!
Nutrition Information
Show Details
Serving
1g
Calories
183kcal
(9%)
Carbohydrates
36g
(12%)
Protein
3g
(6%)
Fat
3g
(5%)
Saturated Fat
0.5g
(3%)
Polyunsaturated Fat
1g
Monounsaturated Fat
1g
Trans Fat
0.004g
Cholesterol
37mg
(12%)
Sodium
313mg
(13%)
Potassium
431mg
(12%)
Fiber
4g
(16%)
Sugar
18g
(36%)
Vitamin A
16144IU
(323%)
Vitamin C
3mg
(3%)
Calcium
56mg
(6%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 20Serving
Amount Per Serving
Calories 183 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 183kcal | 9% |
| Carbohydrates | 36g | 12% |
| Protein | 3g | 6% |
| Fat | 3g | 5% |
| Saturated Fat | 0.5g | 3% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.004g | 0% |
| Cholesterol | 37mg | 12% |
| Sodium | 313mg | 13% |
| Potassium | 431mg | 9% |
| Fiber | 4g | 16% |
| Sugar | 18g | 36% |
| Vitamin A | 16144IU | 323% |
| Vitamin C | 3mg | 3% |
| Calcium | 56mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
336 reviews
Excellent
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