Sweet Potato Casserole

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4.30 from 27 votes

Not too sweet and with the nutty crunch from pecans, this Sweet Potato Casserole is a perfect with holiday feasts.

Prep Time10

Cook Time1

Total Time1 10

Course: Side Dish

Cuisine: American

Keyword: easy side dish, pecans, sweet potato casserole, sweet potato recipes, sweet ptoatoes

Servings: servings

Calories: 203kcal

Equipment

8 x 8 casserole dish

Ingredients

4 cups cooked sweet potatoes about 2 large
2 eggs
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 cup chopped pecans
1/3 cup brown sugar
1 teaspoon cinnamon

Instructions

Using a hand mixer , mix the cooked and cooled sweet potatoes, eggs, salt, and pepper.
Add the sweet potato mixture to an 8 x 8 casserole dish (or similarly sized oven-safe baking dish). I use an off-set spatula to help with this job.
In a separate bowl, combine the brown sugar, cinnamon, and pecans. Sprinkle this liberally over the top of the casserole.
Cover with aluminum foil and bake at 350-F for 45-60 minutes or until the sugar is melted and caramelized on top and the edges are bubbly. Remove the foil halfway through the cooking time.

Notes

Chef Jenn's Tips

With a lovely nutty topping and just the right amount of sugar, this easy Sweet Potato Casserole recipe is always a hit at the table. Here are a few tips and tricks to make it perfectly every time.

Make your sweet potatoes ahead of time and let them cool. That way you can get the skin off them easily and without burning your fingers.
Don't add the egg to hot sweet potatoes or you run the risk of cooking the egg.
Cooking time varies based on the size of your casserole dish and how cold the sweet potatoes were when you popped the casserole into the oven.
Using a hand blender gives your sweet potato filling a nice smooth texture. But if you prefer it a bit chunkier, mash the sweet potatoes with a fork or a potato masher.

Nutrition