Pecan Crusted Sweet Potato Casserole

11 120 347
Ingredients Minutes Calories
Prep Cook Servings
1 h 30 min 30 min 12
Pecan Crusted Sweet Potato Casserole
Health Rating


4 cup Sweet potato (baked)
1/2 cup Granulated sugar
2 large egg Egg (beaten)
1/2 tsp Salt
4 tbsp Butter, unsalted (softened)
1/2 cup Whole milk 3.3%
1/2 tsp Vanilla extract, pure
1 cup packed Brown sugar
2/3 cup All-purpose white flour
6 tbsp Butter, unsalted (softened)
1 cup Pecans (chopped)


Preheat oven to 325*F

Once sweet potatoes are cooked slice in half and scoop flesh out of each potato and put into a medium sized bowl.

Blend with a hand mixer until smooth and creamy.

Add white sugar, eggs, salt, butter, milk and vanilla extract and mix until smooth.

Transfer to a 9x13 inch pan.

In medium bowl, mix the brown sugar and flour. Using a pasty blender or knives or forks, cut in the butter until the mixture is coarse and resembles small peas.

Stir in the chopped pecans.

Sprinkle the pecan mixture over the sweet potatoes.

Bake in the preheated oven 30 minutes, or until the topping is light brown.

Nutrition Facts

Per Portion

Calories 347
Calories from fat 158
Calories from saturated fat 65
Total Fat 17.6 g
Saturated Fat 7.3 g
Trans Fat 0.6 g
Polyunsaturated Fat 2.5 g
Monounsaturated Fat 6.7 g
Cholesterol 59 mg
Sodium 146 mg
Potassium 246 mg
Total Carbohydrate 43 g
Dietary Fiber 2.4 g
Sugars 30.0 g
Protein 3.7 g

Dietary servings

Per Portion

Grain 0.3
Meat Alternative 0.4
Vegetables 0.6

Energy sources

Recipe from: