Sweet Potato Casserole with Pecans

Sweet Potato Casserole with Pecans

2 Reviews 1 Pic
  • Prep

    15 m
  • Cook

    1 h 20 m
  • Ready In

    1 h 35 m
Mienna
Recipe by  Mienna

“You can't have a holiday dinner without a sweet potato souffle! And this is a wonderful version. I got this from my mother-in-law, who got the recipe from a neighbor.”

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Ingredients

Adjust Servings

Original recipe yields 1 9x13-inch casserole

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Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
  2. Cover sweet potatoes with water in a large pot; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and transfer potatoes to a large bowl.
  3. Mash potatoes with white sugar, milk, eggs, salt, vanilla extract, and cinnamon. Spread mixture in prepared baking dish.
  4. Mix brown sugar, pecans, and flour in another bowl. Pour margarine over pecan mixture; toss until mixture resembles coarse crumbs. Sprinkle over potato mixture.
  5. Bake in preheated oven until pecan topping is hard, about 1 hour.

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Reviews (2)

Rate This Recipe
foodlovers
5

foodlovers

Great recipe. Have made it for Thanksgiving for years. Grandkids still like it topped with marshmallows, so do it with half pecan topping and half topped with marshmallows. Everyone is happy.

It's A New Day
3

It's A New Day

I reduced the recipe down to use one potato and I used one whole egg since quartering the recipe meant that it called for 3/4 of an egg. I wrapped my sweet potato in foil and baked it since that tends to make it sweeter than boiling. There is WAY too much sugar in this recipe. Wow! I don't think the sugar in the potatoes is necessary. If I make this again, it will be with at least that change.

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Nutrition

Amount Per Serving (12 total)

  • Calories
  • 436 cal
  • 22%
  • Fat
  • 18.9 g
  • 29%
  • Carbs
  • 64.2 g
  • 21%
  • Protein
  • 5.4 g
  • 11%
  • Cholesterol
  • 54 mg
  • 18%
  • Sodium
  • 304 mg
  • 12%

Based on a 2,000 calorie diet

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