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Sweet Potato Casserole with Brown Sugar Pecan Topping

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Prep Time: 25 minutes
Cook Time: 35 minutes
Total Time: 1 hour
Servings: 12
Calories: 255kcal
Author: Cathy Trochelman

Ingredients

Sweet Potatoes

  • 4 cups sweet potato chopped
  • 6 Tbsp. unsalted butter softened
  • 1/2 cup brown sugar
  • 2 eggs
  • 2 tsp. pumpkin pie spice
  • 1/8 tsp. salt

Brown Sugar Pecan Topping

  • 1 cup cornflakes crushed
  • 1/2 cup brown sugar
  • 1/2 cup pecans chopped
  • 1/4 cup shredded coconut
  • 4 Tbsp. unsalted butter melted

Instructions

  • Place chopped sweet potatoes in a large saucepan. Cover with water; bring to a boil.
  • Boil 15 minutes or until tender; drain.
  • Combine cooked sweet potatoes and softened butter in a large mixing bowl; beat until smooth.
  • Add brown sugar, eggs, pumpkin pie spice, and salt and beat until blended.
  • Spoon into a 1.5 quart baking dish. (*You may prepare up to this point one day in advance and store, covered, in the refrigerator. Baking time will need to be increased by 15 minutes.)
  • Bake at 400 degrees for 25 minutes.
  • Combine topping ingredients in a small mixing bowl; sprinkle over casserole.
  • Bake 10 minutes longer or until golden brown.

Notes

Recipe adapted from An Occasion to Gather.

Nutrition

Calories: 255kcal | Carbohydrates: 30g | Protein: 2g | Fat: 14g | Saturated Fat: 7g | Cholesterol: 53mg | Sodium: 83mg | Potassium: 216mg | Fiber: 2g | Sugar: 20g | Vitamin A: 6680IU | Vitamin C: 1.7mg | Calcium: 44mg | Iron: 1.5mg