Sweet Potato Casserole with Pecans
User Reviews
5.0
18 reviews
Excellent
Sweet Potato Casserole with Pecans
Report
This Sweet Potato Casserole with Pecans is a Thanksgiving favorite that has been tested and tweaked into pure potato perfection! It's so easy to make by simply combining puréed sweet potatoes with butter, maple syrup, and cinnamon and then topping with a crunchy and sweet pecan crumble.
Share:
Ingredients
Sweet Potato Base:
- 3-4 lbs. sweet potatoes rinsed and scrubbed
- ⅓ cup sugar
- ⅓ cup pure maple syrup
- 6 Tbsp. butter melted
- 2 eggs whisked
- 1 tsp. vanilla
- ¾ tsp. cinnamon
- ½ tsp. salt
Pecan Topping:
- 6 Tbsp. butter softened
- ¾ cup brown sugar
- ¾ cup flour
- 1 tsp. baking powder
- 1 tsp. baking soda
- ¾ cup Chopped Pecans
- ½ tsp. cinnamon
- ¼ tsp. salt
Instructions
- Preheat the oven to 350℉.
- Prepare the Potatoes: Peel the potatoes using a vegetable peeler and then cut into 1-inch chunks. Add them to a large pot or Dutch oven and cover with about 10 cups of water, or until they are completely immersed. Bring the pot of water to a boil.
- Boil and Drain: Once boiling, reduce the heat to Medium-low and keep a rapid simmer for 10-12 minutes, or until the potatoes are fork tender. Drain the potatoes in a colander in the sink.
- Puree Until Smooth: Add the cooked potatoes to a large 11-14 cup food processor along with the other sweet potato base ingredients. Process for 20-30 seconds, or until the potatoes are smooth and there are no lumps remaining.
- Make Pecan Topping: In a medium-sized bowl, add all of the pecan topping ingredients except for the pecans. Mash it together with a fork until everything is well combined and a coarse crumb forms. Add the pecans and continue mixing until combined.
- Add to Baking Dish: Spray a 7x10-inch baking dish with non-stick cooking spray. Add in the potatoes and spread them out with a spatula until flat. Sprinkle the pecan topping all over the sweet potatoes.
- Bake in the preheated oven for 40-45 minutes, or until the topping becomes firm and begins to brown slightly. Let it cool for 10 minutes before serving. Enjoy!
Notes
- Prep-Ahead: Prepare the entire casserole up to 2 days before serving. Before baking, let it sit on the counter for 30-60 minutes until it comes to room temperature.
- Storage: Place leftovers in an airtight container and leave them in the fridge for up to 4 to 5 days.
- Freezing: You can either tightly wrap unbaked OR completely cooled sweet potato casserole and place in the freezer for up to 3 months. For best results, freeze the toppings separate from the base.
- Reheating: To warm up the entire casserole, let it sit at room temperature for an hour, then bake in a 300℉ oven for 30 minutes or so. For single servings, you can use the microwave.
- Dairy-free. Use a dairy-free butter alternative, like coconut oil.
Nutrition Information
Show Details
Calories
387kcal
(19%)
Carbohydrates
55g
(18%)
Protein
4g
(8%)
Fat
18g
(28%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
2g
Monounsaturated Fat
6g
Trans Fat
0.5g
Cholesterol
59mg
(20%)
Sodium
405mg
(17%)
Potassium
507mg
(14%)
Fiber
5g
(20%)
Sugar
30g
(60%)
Vitamin A
16502IU
(330%)
Vitamin C
3mg
(3%)
Calcium
96mg
(10%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12servings
Amount Per Serving
Calories 387 kcal
% Daily Value*
| Calories | 387kcal | 19% |
| Carbohydrates | 55g | 18% |
| Protein | 4g | 8% |
| Fat | 18g | 28% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 59mg | 20% |
| Sodium | 405mg | 17% |
| Potassium | 507mg | 11% |
| Fiber | 5g | 20% |
| Sugar | 30g | 60% |
| Vitamin A | 16502IU | 330% |
| Vitamin C | 3mg | 3% |
| Calcium | 96mg | 10% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
18 reviews
Excellent
Other Recipes
You'll Also Love
Fondant Slow-Roasted Sweet Potatoes - with Maple Butter Pecans
American, Western - Holiday Sides
5.0
(96 reviews)