Sweet Potato Casserole with Pecan Topping

This Sweet Potato Casserole boasts a buttery, crunchy pecan topping that's jaw-dropping delicious.

👥 20 Servings⏱️ Prep & Cook: 1h 20m⏳ Prep: 20 min🔥 Cook: 1h👤 Amy Dong📖 chewoutloud

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🥘 Ingredients

Check off ingredients as you prepare them:

🍳 Cookware

bowl
oven
casserole dish

📝 Preparation Steps

Mix

Make Topping Ahead: Mix together brown sugar, chopped pecans, cold butter, and cinnamon in a small bowl until mixture is grainy, damp, and comes together. Cover and chill until ready to use. Can be made 1-2 days ahead.

brown sugar (packed)1 cupcinnamon2 teaspoons

Preheat oven to 400F with rack on lower middle position. Wrap each sweet potato in foil and bake about ⏱️ 1 hour, or until easily pierced by a fork and very soft. Let cool enough to handle. Remove sweet potato skins, place potatoes in a large bowl and mash them well.

In a separate bowl, beat eggs, maple syrup, vanilla, lemon juice, and salt. Mix in the mashed sweet potatoes until smooth and incorporated. Transfer mixture into a buttered 9x13 casserole dish.

large eggs4fresh lemon juice1 tablespoonsweet potatoes5 pounds

Sprinkle pecan topping evenly over casserole. Bake uncovered at 350F until casserole is set and topping bubbles, about ⏱️ 1 hour.

Nutrition Facts

calories

204 kcal

fat Content

5 g

serving Size

1 g

fiber Content

4 g

sugar Content

18 g

sodium Content

331 mg

protein Content

3 g

trans Fat Content

0.1 g

cholesterol Content

43 mg

carbohydrate Content

36 g

saturated Fat Content

2 g

unsaturated Fat Content

3 g

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