Ingredients for Pecan Topped Sweet Potato Casserole
- Cooked Sweet Potatoes
- Sugar
- 1/2 cup (1 stick) unsalted butter, melted
- 2 large eggs
- Vanilla
- Milk
- 1/4 cup packed light brown sugar
- 1/4 cup all-purpose flour
- 1 cup pecan halves
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How to Make Pecan Topped Sweet Potato Casserole
- Preheat oven to 350°F (175°C).
- In a large bowl, combine the cooked sweet potatoes, brown sugar, butter, eggs, vanilla extract, and salt. Mix until well combined and smooth.
- Pour the sweet potato mixture into a greased 2-quart casserole dish (or two 1-quart dishes).
- In a separate bowl, combine the pecans, flour, brown sugar, and melted butter. Mix until evenly coated.
- Sprinkle the pecan topping evenly over the sweet potato mixture.
- Bake for 30-40 minutes, or until the topping is golden brown and the casserole is heated through. If using two smaller dishes, reduce bake time as needed.
- Let cool slightly before serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
33 g
Sugar
894g
Fat
283g
Carbs
94g
