Sweet Potato Pecan Casserole (Print Version)
Fluffy sweet potatoes crowned with nutty brown sugar pecan topping, baked golden and perfect for every occasion.
# Ingredients:
→ Sweet Potato Mixture
01 -
45 ounces canned sweet potatoes in syrup, drained and rinsed
02 -
½ cup granulated sugar
03 -
2 large eggs, beaten
04 -
1 stick butter, room temperature
05 -
⅓ cup half and half cream
06 -
¼ teaspoon vanilla extract
→ Pecan Topping
07 -
1 cup brown sugar, packed
08 -
½ cup flour
09 -
1 cup chopped pecans
10 -
⅓ cup butter, melted
11 -
¼ teaspoon ground cinnamon
# Steps:
01 -
Preheat oven to 350° Fahrenheit.
02 -
Using an electric mixer, whip together sweet potatoes, sugar, eggs, butter, half and half, and vanilla extract in a large mixing bowl. Spoon the mixture evenly into an ungreased 8×8 baking dish.
03 -
In a small bowl, mix together brown sugar, flour, and cinnamon with a fork.
04 -
Sprinkle brown sugar mixture evenly over the sweet potato mixture to completely cover. Evenly top with chopped pecans and gently press the topping into the sweet potatoes. Drizzle melted butter over the pecans and brown sugar topping.
05 -
Bake in the preheated oven for 25-30 minutes or until the edges and center are bubbling. Remove from the oven and let sit for 5-10 minutes before serving.