pecan crusted sweet potato casserole
(1 RATING)
Several years ago, I was given this recipe from an old friend and served it to my family at Thanksgiving. It was a huge hit! I haven't made sweet potatoes any other way since and it's always requested! So good! It tastes more like a dessert really rather than a side dish.
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prep time
cook time
method
Bake
yield
Ingredients
- 6 cups mashed sweet potatoes
- 1 cup gran. sugar (or splenda)
- 2 - eggs- beaten
- 1 teaspoon pure vanilla extract
- 1/2 cup butter, melted
- 2 teaspoons cinnamon
- 1/4 teaspoon nutmeg
- TOPPING
- 1 cup flour
- 2 cups chopped pecans
- 1 cup packed brown sugar
- 1/2 cup cold butter
How To Make pecan crusted sweet potato casserole
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Step 1In mixing bowl, combine all ingredients (except for topping) and mix well. Spread into greased 9 x 13" casserole dish.
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Step 2Mix dry topping ingredients together, and with pasty blender (or your fingers if you wish), blend with cut cold butter to make coarse crumbs.
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Step 3Spoon and spread crumb topping evenly over casserole. Bake uncovered 25-30 minutes at 350 until crust is brown and knife inserted comes out clean. Hint: I traditionally use fresh sweet pototoes when in season. However, canned works just as good. Drain and rince away liquid before mashing. Also, marshmallows can subst the crumb topping. Just add to last few minutes of baking time just long enough to brown tops.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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