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Sweet Potato Casserole is so creamy and delicious that it feels more like a dessert than a vegetable. It is always a welcome guest at the holiday table.
Why You’ll Love this Recipe!
This dish will make anyone a fan of sweet potatoes. The pecan streusel like topping adds flavor and crunch. The recipe uses canned sweet potatoes, so it is quick and easy to throw together, which is a must. And the toasted pecan top makes it a beautiful addition to your holiday spread.
Ingredients Needed
- Canned Sweet Potatoes
- Eggs
- Brown sugar
- Butter. I use salted butter
- Salt
- Cinnamon
- Orange juice. I used bottled orange juice but you could also use fresh.
- Pecans
Make Ahead Tip
Not only is this recipe delicious but it is a great make ahead of time dish which helps cut down on the work and stress of the actual day.
- Make it a day or two ahead of time and just keep it covered in your refrigerator.
- Warm it in the oven when ready to serve and you will have a perfectly delicious sweet potato casserole.
How to Make Sweet Potato Casserole
- Drain the canned sweet potatoes.
- Mash them to your desired consistency. Either mash by hand or if you want them really smooth, put them in a stand mixer, you can also use a hand mixer. Leave them lumpy if you like lumpy or if you prefer smooth mash them up more. smooth!
- Add in cinnamon, orange juice and brown sugar for a nice sweet sweet potato!
- Fill a 1 1/2 to 2 qt. casserole dish with sweet potato mixture and arrange a pretty layer of pecans on the top.
- Add more brown sugar and butter on top – yum!
- Bake at 375 degrees F for about 20 minutes or until heated through.
Frequently Asked Questions
Sweet potatoes are an orange colored root vegetable and are often called a yam but are in fact sweet potatoes. An actual yam is starchier and more potato like than a yam and it is not very sweet.
You can assemble up to the point of adding the pecans. Freeze in an airtight container without the pecans, butter, brown sugar topping. Add the topping when you are ready to bake and serve. It will keep in the freezer for 2-3 months.
You can cook your own sweet potatoes for this casserole by baking them or boiling them.
Baking: Preheat the oven to 425 ?. Wash and scrub the sweet potatoes. Poke the potatoes several times with a knife or fork. Bake for 40 50 minutes or until they are fork tender and the fork slides easily into the potato. Allow potato to cool until you can handle it and then slice open the potato and remove the soft inside.
Boiling: Wash and scrub the sweet potatoes and peel. Cut into large 2 inch chunks. Place potato into a large pot of boiling water. Cook until the potatoes are soft and break apart easily with a fork. Drain and smash with a potato masher or fork.
Even if you think you don’t like sweet potatoes give this recipe a try. What’s not to like about butter, brown sugar and pecans!?!?!
Try these other delicious Thanksgiving recipes try:
Pecan Topped Sweet Potato Casserole
Ingredients
- 44.5 oz canned sweet potatoes 1 large can (29 oz) and 1 small can (15.5 oz), already peeled
- 2 eggs
- 1/4 cup brown sugar
- 1/4 cup butter, salted melted
- 1 tsp salt
- 1 tsp cinnamon
- 1 cup orange juice I used reconsituted
Topping:
- 1 cup pecan halves
- 1/2 cup brown sugar
- 1/4 cup melted butter
Instructions
- Drain and mash canned sweet potatoes to your desired consistency.
- Into mashed sweet potatoes beat in eggs, brown sugar, butter, salt and cinnamon.
- Add orange juice until mixture is moist and fluffy.
- Put in 1 1/2 – 2 qt. baking dish.
- If making ahead you can refrigerate at this point.
- Before baking arrange pecan halves on top, sprinkle with brown sugar and drizzle butter over top. Bake uncovered in 375 oven for 20 minutes or until heated through.
Tips & Notes:
- Not only is this recipe delicious but it is a great make ahead dish which helps cut down on the work and stress of the actual day.
- Make it a day or two ahead of time and just keep it covered in your refrigerator.
- Warm it in the oven when ready to serve and you will have a perfectly delicious sweet potato casserole.
Nutrition Facts:
Tam Bogo says
Do I use salted or unsalted butter. Please and thanks
Leigh Anne Wilkes says
I use salted butter, if you use unsalted butter just add in a pinch of salt.