SWEET POTATO CASSEROLE WITH PECAN TOPPING RECIPES

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BEST EVER SWEET POTATO CASSEROLE WITH PECAN TOPPIN…



Best Ever Sweet Potato Casserole With Pecan Toppin… image

After years of experimentation, I perfected this recipe of sweet potato casserole and it has turned into a holiday favorite. It's always a huge hit & I get tons of requests for it. And the best part is, it's great hot, cold & leftover. Everyone says it's just like dessert, and everyone goes back for seconds or even thirds. Enjoy!!

Total Time 1 hours 5 minutes

Prep Time 30 minutes

Cook Time 35 minutes

Yield 8-10 serving(s)

Number Of Ingredients 12

4 large sweet potatoes
5/8 cup butter
1 cup evaporated milk
3 eggs, beaten
1 cup sugar
2 1/2 teaspoons nutmeg
2 1/2 teaspoons vanilla
2 1/2 teaspoons cinnamon
2 cups crushed corn flakes
1 cup brown sugar (unpacked)
1 cup chopped pecans
1/2 cup butter, melted

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.

Nutrition Facts : Calories 684.1, FatContent 40.2, SaturatedFatContent 19.5, CholesterolContent 147.5, SodiumContent 382.6, CarbohydrateContent 77.5, FiberContent 4, SugarContent 56.1, ProteinContent 7.6

SWEET POTATO CASSEROLE WITH PECANS RECIPE | ALLRECIPES



Sweet Potato Casserole with Pecans Recipe | Allrecipes image

You can't have a holiday dinner without a sweet potato souffle! And this is a wonderful version. I got this from my mother-in-law, who got the recipe from a neighbor.

Provided by Mienna

Categories     Sweet Potato Casserole

Total Time 1 hours 35 minutes

Prep Time 15 minutes

Cook Time 1 hours 20 minutes

Yield 1 9x13-inch casserole

Number Of Ingredients 11

4 sweet potatoes, cut into chunks
1 ⅓ cups white sugar
¾ cup milk
3 eggs, beaten
¾ teaspoon salt
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1 ½ cups brown sugar
1 ½ cups chopped pecans
¾ cup all-purpose flour
½ cup margarine, melted

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.

Nutrition Facts : Calories 436.3 calories, CarbohydrateContent 64.2 g, CholesterolContent 47.7 mg, FatContent 18.9 g, FiberContent 3.9 g, ProteinContent 5.4 g, SaturatedFatContent 2.7 g, SodiumContent 303.6 mg, SugarContent 44.5 g

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