Rating: 5 stars
542 Ratings
  • 5 star values: 455
  • 4 star values: 59
  • 3 star values: 14
  • 2 star values: 8
  • 1 star values: 6

This sweet potato casserole made with canned sweet potatoes is a lovely addition to your holiday feast. The crunchy pecan topping is a nice change from toasted marshmallows and the canned sweet potatoes save you valuable time in the kitchen, allowing you to focus on other parts of the meal.

Recipe Summary

prep:
15 mins
cook:
40 mins
total:
55 mins
Servings:
10
Yield:
1 2-quart casserole
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Potatoes:
Pecan Topping:

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C). Butter a 2-quart baking dish.

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  • Make potatoes: Place canned sweet potatoes and their liquid in a medium saucepan, and bring to a boil. Remove from the heat and drain.

  • Transfer potatoes to a medium bowl and mash with a fork or potato masher. Add white sugar, butter, milk, eggs, and vanilla; mix until well combined. Spread evenly into the prepared baking dish.

  • Make topping: Mix pecans, brown sugar, flour, and melted butter in a separate bowl until combined and crumbly. Sprinkle over sweet potato mixture.

  • Bake casserole in the preheated oven until topping is golden brown, about 35 minutes.

Nutrition Facts

441 calories; protein 5g; carbohydrates 60g; fat 21.5g; cholesterol 70.4mg; sodium 83.1mg. Full Nutrition
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