Sweet Potato Casserole with Pecan Topping
Enjoy spoonfuls of buttery, fluffy sweet potatoes with a nutty, crunchy brown sugar pecan streusel topping for holidays, special meals and Sunday dinners with this easy Sweet Potato Casserole with Pecan Topping.
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Servings: 6 people
Calories: 682kcal
Ingredients
- 45 ounces canned sweet potatoes in syrup, drained and rinsed well
- ½ cup granulated sugar
- 2 large eggs, beaten
- 1 stick butter, room temperature
- ⅓ cup half and half cream
- ¼ teaspoon vanilla extract
Topping
- 1 cup brown sugar, packed
- ½ cup flour
- 1 cup chopped pecans
- ⅓ cup butter, melted
- ¼ teaspoon ground cinnamon
Instructions
- Preheat oven to 350° Fahrenheit.
- Using an electric mixer, whip together sweet potatoes, sugar, eggs, butter, half & half and vanilla extract in a large mixing bowl. Spoon sweet potato mixture evenly into an ungreased 8x8 baking dish.
- In a small bowl, mix together brown sugar, flour and cinnamon with a fork. Sprinkle brown sugar mixture evenly over sweet potatoes to completely cover. Evenly top with chopped pecans. Gently press topping down into sweet potatoes. Drizzle melted butter over pecans and brown sugar topping.
- Bake in preheated for 25-30 minutes or until edges and center is bubbling. Remove from oven. Allow to sit 5-10 minutes before serving.
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Nutrition
Calories: 682kcal | Carbohydrates: 107g | Protein: 9g | Fat: 27g | Sodium: 241mg | Sugar: 62g