Pecan Topped Sweet Potato Casserole
Sweet potato casserole so delicious your guests won't know if it is a side dish or a dessert.
Servings 12 servings
Calories 287kcal
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.
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
Calories: 287kcal | Carbohydrates: 38g | Protein: 3g | Fat: 14g | Saturated Fat: 5g | Cholesterol: 47mg | Sodium: 333mg | Potassium: 457mg | Fiber: 4g | Sugar: 19g | Vitamin A: 15235IU | Vitamin C: 13mg | Calcium: 60mg | Iron: 1.1mg