This sweet potato casserole with pecans is not only easy it is a great addition to Thanksgiving and Christmas meals. Instead of having a marshmallow topping this has a brown sugar and pecan one that makes it almost a dessert.
You can make this casserole a day ahead and bake it the next day. Simply cover it with plastic and refrigerate it.
This is one of those dishes that most people love when celebrating in the Holiday season.
Here is what you are going to need for this exquisite sweet potato casserole with pecans recipe:
3 cups mashed sweet potatoes, about 6 large ones
½ cup milk
½ cup honey
2 eggs, beaten
½ cup butter + 2 Tbs., melted
2 teaspoons vanilla
½ cup brown sugar
½ cup flour
½ cup pecans, coarsely chopped
Preheat oven to 350 degrees. Butter a 13×9 ovenproof dish.
Place the mashed sweet potatoes in a large bowl and add the milk, honey, eggs, ½ cup butter and vanilla. Mix well.
Spread the sweet potatoes into the ovenproof dish.
In another bowl, mix the brown sugar with the flour, pecans and remaining 2 Tbs. butter.
Evenly spread the topping over the sweet potato. Bake in oven for 25 minutes. Broil for 5 extra minutes until topping is nice and brown.
Serve and enjoy!
CALORIES 545.62; FAT 28.20 grs (sat 13.78; mono 6.68; poly 5.81); PROTEIN 8.13 grs ; FIBER 3.32 grs; CARBS 68.31 grs; CHOLESTEROL 115.38 mg; IRON 2.95 mg; SODIUM 137.16 mg; CALCIUM 92.86 mg