Pecan Sweet Potato Casserole Recipes

SWEET POTATO CASSEROLE WITH PECANS

Steps:

• In a large bowl, mash sweet potatoes. Add the eggs, sugar, flour, vanilla and salt; beat until smooth. Transfer to a greased 13x9-in. baking dish. , In a small bowl, combine the brown sugar, flour and pecans; cut in butter until crumbly. Sprinkle over sweet potato mixture. , Bake, uncovered, at 325° for 60-70 minutes or until a thermometer reads 160°. Refrigerate leftovers.

PECAN CRUSTED SWEET POTATO CASSEROLE

Steps:

• Peel, boil, and mash sweet potatoes to yeild approx 6 cups. (If using canned sweet potatoes: use two large and one small can rinsed and drained).
• Combine mashed sweet pototoes with remaining ingredients. Mix well.
• Pour into 9 x 13 greased baking dish.
• In separate bowl, combine pecans, melted butter, and brown sugar. Coat well.
• Gradually add flour to coated pecans until slightly crumbly.
• Top casserole with pecan mixture covering as much of the surface as possible.
• Bake uncovered 30-45 minutes at 375 degrees until top is browned and crusty. Casserole will set up during baking.
• Cool slightly and serve!

PECAN SWEET POTATO CASSEROLE

Steps:

• Place sweet potato in a small saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 20-25 minutes or until tender. Drain. Place potato in a bowl; mash. Stir in the sugar, milk, egg, butter and vanilla until blended. Transfer to a 3-cup baking dish coated with cooking spray. , Combine topping ingredients; sprinkle over sweet potato mixture. Bake, uncovered, at 350° for 25-30 minutes or until heated through.

SUNNY'S SAGE AND PECAN SWEET POTATO CASSEROLE

Steps:

• For the topping: In a medium bowl, add the flour, brown sugar, butter, pecans, sage, orange zest and a pinch of salt. Mix with your hands until it feels like you could make a ball that would just slightly hold together and everything is crumbly. Take a tiny bite; it should be slightly sweet with a hint of salt (like a good chocolate chip cookie!). Add a tiny pinch more of salt as needed. Cover the bowl and place in the freezer while finishing the recipe. Remove from the freezer 5 minutes before using and break apart with a fork as if you were flaking rice.
• For the filling: Preheat the oven to 400 degrees F. Poke the sweet potatoes about 6 to 8 times, about 1/4-inch deep, using a fork. Rub with the oil and set the potatoes on a baking sheet. Roast on the middle rack until fork tender and the skins are darkened, 40 to 50 minutes. Set aside to cool. By the time the potatoes are cool enough to handle, the skins will loosen from the flesh. With your hands, gently remove the skins and discard. Place the sweet potato flesh in a large bowl along with the cream, flour, brown sugar, butter and pumpkin pie spice. Mash until smooth.
• Shift the oven rack one level down and turn on the broiler. Spread out the marshmallows in a single layer on a baking sheet, transfer to the oven and broil, watching the entire time. When the tops of the marshmallows char to a black color and begin smoking (be strong, brown looks good, but black tastes better!), quickly remove from the oven. Lower the oven to 375 degrees F. With a rubber spatula, fold the marshmallows into the mashed sweet potatoes until combined. Taste and add a bit more brown sugar if needed, a tablespoon at a time; this should be just on the edge of sweet, the topping does the rest. In a small bowl, whisk the eggs and fold them into the sweet potatoes to combine.
• Spread the sweet potato mixture into a 9-by-13-inch baking dish, leveling the top. Sprinkle the prepared topping evenly over the potatoes. Bake until the topping is shiny and golden brown, 30 to 35 minutes. Serve warm.

SWEET POTATO CASSEROLE WITH PECANS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Cover sweet potatoes with water in a large pot; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and transfer potatoes to a large bowl.
• Mash potatoes with white sugar, milk, eggs, salt, vanilla extract, and cinnamon. Spread mixture in prepared baking dish.
• Mix brown sugar, pecans, and flour in another bowl. Pour margarine over pecan mixture; toss until mixture resembles coarse crumbs. Sprinkle over potato mixture.
• Bake in preheated oven until pecan topping is hard, about 1 hour.

YUMMY SWEET POTATO CASSEROLE

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Put sweet potatoes in a medium saucepan with water to cover. Cook over medium high heat until tender; drain and mash.
• In a large bowl, mix together the sweet potatoes, white sugar, eggs, salt, butter, milk and vanilla extract. Mix until smooth. Transfer to a 9x13 inch baking dish.
• In medium bowl, mix the brown sugar and flour. Cut in the butter until the mixture is coarse. Stir in the pecans. Sprinkle the mixture over the sweet potato mixture.
• Bake in the preheated oven 30 minutes, or until the topping is lightly brown.

BEST EVER SWEET POTATO CASSEROLE WITH PECAN TOPPING

Steps:

• Preheat over to 425 degrees. Butter a 13x9 glass baking dish and set aside.
• Bake the potatoes until soft throughout. This can be done in either the oven or the microwave, there is no difference in the end product. Then peel the skins off, and whip the potatoes in a large bowl with an electric mixer.
• Add in all the casserole ingredients and beat with electric mixer until smooth. Spread in the glass dish and bake 20 minutes, uncovered. This can be prepared a day in advance & refridgerated overnight, simply increase the cook time to 30 minutes to cook through.
• FOR THE TOPPING, crush corn flakes by hand to equal 2 cups (about 4 cups from the box). Stir in unpacked brown sugar and chopped pecans. Set aside.
• Just before the casserole is done, melt butter and add to dry topping mix. Stir until thoroughly moist.
• Remove casserole from oven, reduce heat to 400 degrees, and spread topping over top.
• Bake uncovered 15 minutes at 400.
• This sweet potato casserole is great hot, warm or cold. And the leftovers taste just as good as when first made.