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Pecan & Brown Sugar Sweet Potato Casserole

Happy Holidays, y’all! I thought I’d try something a little different this year with the sweet potatoes. Usually I just sprinkle some cinnamon on them and marshmallows and throw them in the oven. But this year I decided to do something new and exciting!

I know you all are prepping your Thanksgiving meals for tomorrow, so I’ll just go ahead and jump right into it.

These sweet potatoes legit tasted like someone combined pecan pie and sweet potato pie into one amazing dish. They were sweet and melted in your mouth. I have honestly never tasted better sweet potatoes in my life.

Ingredients:

Filling

  • 2 pounds sweet potatoes, peeled, diced, and boiled until soft*
  • 1 large egg
  • 1/4 cup milk
  • 1/4 cup brown sugar
  • 2 Tbsp butter, melted
  • 1 Tbsp sugar
  • 1 Tsp vanilla extract
  • 1 Tsp cinnamon
  • 1 Tsp nutmeg

Topping

  • 1 cup pecans
  • 1/4 cup brown sugar
  • 1/4 cup all-purpose flour
  • 2 Tbsp granulated sugar
  • 2 Tbsp butter, melted

Instructions:

1) Preheat oven to 375 degrees. For filling, combine egg, milk, butter, sugar, brown sugar, vanilla extract, cinnamon, and nutmeg in a mixer until well combined.

2) Grease a 9×13 baking dish and add the diced sweet potatoes. You may also mash them and combine them with your filling mixture at this point, depending on your texture preference.

3) If you decide to keep them diced, then simply pour the filling mixture over the sweet potatoes in the baking dish and stir to combine. Set aside.

4) For your topping, combine pecans, flour, brown sugar, granulated sugar, and butter in a small bowl. Mix until well combined. Add topping to the top of sweet potatoes creating an even layer.

5) Cover with foil and bake until golden brown, for about 45 minutes.

*Jolly Green Giant makes sweet potatoes already diced in the frozen food section of the grocery store. This is an easy short cut if you prefer to not wait for the potatoes to boil.

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