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Sweet Potato Casserole with Pecans

Rated as 4.42 out of 5 Stars
0

"You can't have a holiday dinner without a sweet potato souffle! And this is a wonderful version. I got this from my mother-in-law, who got the recipe from a neighbor."
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Ingredients

1 h 35 m servings 436
Original recipe yields 12 servings (1 9x13-inch casserole)

Directions

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  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
  2. Cover sweet potatoes with water in a large pot; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and transfer potatoes to a large bowl.
  3. Mash potatoes with white sugar, milk, eggs, salt, vanilla extract, and cinnamon. Spread mixture in prepared baking dish.
  4. Mix brown sugar, pecans, and flour in another bowl. Pour margarine over pecan mixture; toss until mixture resembles coarse crumbs. Sprinkle over potato mixture.
  5. Bake in preheated oven until pecan topping is hard, about 1 hour.

Footnotes

  • Cook's Note:
  • If you have left-over topping, it can be kept in the refrigerator for about a month in a sealed container. For a quick sweet potato fix - just boil yourself a sweet potato, add a little butter, brown sugar and nuts and a sprinkle of cinnamon.
  • Partner Tip
  • Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts


Per Serving: 436 calories; 18.9 64.2 5.4 48 304 Full nutrition

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Reviews

Read all reviews 9
  1. 12 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

Great recipe. Have made it for Thanksgiving for years. Grandkids still like it topped with marshmallows, so do it with half pecan topping and half topped with marshmallows. Everyone is happy.

Most helpful critical review

I reduced the recipe down to use one potato and I used one whole egg since quartering the recipe meant that it called for 3/4 of an egg. I wrapped my sweet potato in foil and baked it since th...

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Great recipe. Have made it for Thanksgiving for years. Grandkids still like it topped with marshmallows, so do it with half pecan topping and half topped with marshmallows. Everyone is happy.

I reduced the recipe down to use one potato and I used one whole egg since quartering the recipe meant that it called for 3/4 of an egg. I wrapped my sweet potato in foil and baked it since th...

I made this as the recipe called for. It is the best recipe Ive ever used. I would definitely recommend using the fresh sweet potatoes. As it makes such a huge difference

I made this recipe for my family. I had 23 family members for Dinner on New year's Day 2020 and everyone absolutely LOVED it! They kept going back for more. This is now a new staple for my Ne...

Everybody that tried it raved over it and asked for the recipe. The pecan topping created a thick, crunchy topping that even reheated well as leftovers.

Didn’t add as much sugar as it called for. I would also have made it in a smaller pan the sweet potato mixture was a very thin layer in this size pan. The topping was good but the layer of toppi...

It was dessert!! even my husband who does not like sweet potatoes liked it! That's big!

i didn't add in the pecans. next time i would use about half the sugar

Made this for my family for thanksgiving. I don't eat sweet potatos so I can't say how it was but my family all raved about it. Even my 7 year old nephew who usually won't eat it wanted to tak...