Sweet Potato Casserole with Pecan Topping
Move over, sweet potatoes with marshmallows…our Sweet Potato Casserole with Pecan Topping is beyond delicious and super easy to make. The pecan topping gives this traditional casserole a crunch and irresistible sweetness.
Ingredients
- 3-4 Medium sweet potatoes scrubbed
- 1 cup unsalted butter 2 sticks at room tempature
- 1/4 cup honey
- 1/2 cup all-purpose flour
- 3/4 cup dark brown sugar
- 1 1/2 cups pecans chopped
Instructions
- Prick the sweet potatoes all over with a fork, put them in a roasting pan, and roast for 45-60 minutes or until soft.
- Remove the pan from the oven and let the potatoes cool. This step can be done a couple of days before assembling the casserole, if needed.
- When the potatoes are cool enough to handle, scoop out the flesh into a large mixing bowl. Add one stick of butter and the honey. Season with salt and beat vigorously with a wooden spoon until everything's well combined and the mixture is fluffy. Spoon into an oven-proof serving bowl and smooth the top. We like to use an 8” Cast Iron Skillet, but a standard Pyrex dish works too.
- In a separate mixing bowl, use your fingers to rub together the remaining stick of butter, the brown sugar, flour, and pecans until the mixture resembles coarse crumbs. Sprinkle the crumb mixture over the sweet potatoes and return to the oven. Cook for about 20 minutes, until the crumbs are golden. Serve hot.
Notes
Roast the sweet potatoes the day before you make the casserole. This will give them plenty of time to cool and allow for quick assembly on the day they are served. The roasted sweet potatoes will keep in the refrigerator for a couple of days.
Nutrition
Serving: 8gCalories: 512kcalCarbohydrates: 61gProtein: 4gFat: 4gSaturated Fat: 15gPolyunsaturated Fat: 5gMonounsaturated Fat: 14gCholesterol: 61mgSodium: 105mgPotassium: 420mgFiber: 4gSugar: 31g
Tried this recipe?Let us know how it was!