Pecan-Topped Sweet Potato Casserole

Southern Living
Makes 8 servings


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2 1/2 pounds sweet potatoes (about 5 medium)
2 tablespoons butter, softened
1/2 cup firmly packed brown sugar
1/2 cup 2% reduced-fat milk
1 large egg
1/2 teaspoon salt
1/2 teaspoon vanilla extract
Vegetable cooking spray
3 tablespoons all-purpose flour
1/4 cup firmly packed brown sugar
1 tablespoon cold butter, cut into small pieces
1/3 cup finely chopped pecans


Total: 2 Hours, 20 Minutes

1. Prepare filling: Preheat oven to 400°. Bake sweet potatoes on a baking sheet 1 hour or until tender. Reduce oven temperature to 350°. Let potatoes stand until cool to touch (about 20 minutes); peel and mash with a potato masher.

2. Beat mashed sweet potatoes, 2 Tbsp. softened butter, and next 5 ingredients at medium speed with an electric mixer until smooth. Spoon mixture into an 11- x 7-inch baking dish coated with cooking spray.

3. Pulse flour and 1/4 cup firmly packed brown sugar in a food processor until combined. Add 1 Tbsp. cold butter, and process 45 seconds or until mixture resembles coarse meal; stir in finely chopped pecans. Sprinkle mixture over Sweet Potato Filling in baking dish.

4. Bake at 350° for 40 to 45 minutes or until topping is golden brown.

Created date

October 2010

Nutritional Information

Calories 267
Fat 8.8 g
Satfat 3.4 g
Monofat 3.5 g
Polyfat 1.4 g
Protein 3.7 g
Carbohydrate 44.5 g
Fiber 3.6 g
Cholesterol 35 mg
Iron 1.4 mg
Sodium 256 mg
Calcium 75 mg