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Brown Sugar-Pecan Sweet Potato Casserole

  • Prep 20 min
  • Total 1 hr 45 min
  • Ingredients 8
  • Servings 6

This pecan-topped sweet potato casserole inspired by Southern sweet potato pie makes a great side dish for holiday get-togethers -- just don’t plan on any leftovers! MORE+ LESS-

Janelle Shank
September 20, 2016


cup pecans, roughly chopped
cans (29 oz each) and 1 can (15 oz) sweet potatoes or yams, drained
cup butter, melted
teaspoons pumpkin pie spice
teaspoons salt
1 1/2
cups packed brown sugar
cup buttermilk (whole milk would work fine if in a pinch)
eggs, beaten


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  • 1
    Heat oven to 350°F. Toast 1 cup pecans, roughly chopped, on foil-lined cookie sheet about 10 minutes or until you can smell them toasting. Set aside.
  • 2
    Drain 2 cans (29 oz each) and 1 can (15 oz) sweet potatoes or yams. Mash in large bowl. Add 1/2 cup melted butter, 2 teaspoons pumpkin pie spice, 2 teaspoons salt and 1/2 cup packed brown sugar. Mix, and add 1 cup buttermilk, stirring with spatula until well combined. Add 3 eggs, beaten; mix well.
  • 3
    Spoon into lightly greased 13x9-inch baking dish; cover with foil. Bake 40 minutes.
  • 4
    Meanwhile, mix 1/2 cup melted butter, 1 cup packed brown sugar and toasted pecans. Sprinkle with a pinch of pumpkin pie spice; set aside.
  • 5
    Remove foil after 40-minute bake time; top with brown sugar-pecan topping. Bake uncovered 35 to 40 minutes or until bubbly and set. Let stand 20 minutes before serving.

Expert Tips

Cover and refrigerate any leftovers for up to three days.

Casserole can be cooled and frozen, tightly covered, for a month. Add 5 to 10 minutes to bake time if baking from freezer.

Nutrition Information

No nutrition information available for this recipe

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