Southern Sweet Potato Casserole
Sweet, buttery, and topped with crunchy pecans—this Southern favorite is a must for holidays and Sunday suppers alike.
Servings: 10 servings
Ingredients
Sweet Potato Mix
- 6 large sweet potatoes
- 8 oz can crushed pineapple
- 3 Tbs unsalted butter
- 2 eggs
- 2 Tbs all-purpose flour
- ½ tsp salt
- 1 tbs sugar
- 1 tsp vanilla extract
Pecan Topping
- 2 cups chopped pecans
- ½ cup brown sugar
- ⅓ cup all-purpose flour
- 5 Tbs unsalted butter
Instructions
- Preheat oven to 350℉. Begin softening the sweet potatoes either in boiling water, microwave or instant pot (see video below for instant pot method). You can remove the skin before or after softening. If boiling, remove first. In instant pot, remove after.
- Add the sweet potatoes in a large bowl along with the remaining u0022sweet potatou0022 ingredients. Mix and smash together until smooth. Pour into a greased 9x13 baking dish.
- For the pecan topping, mix all the ingredients until the pecans are well coated and sprinkle over the sweet potato mix.
- Bake for 25 minutes. Enjoy!
Video
Nutrition
Calories: 501kcal | Carbohydrates: 64g | Protein: 7g | Fat: 26g | Saturated Fat: 7g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 12g | Trans Fat: 0.4g | Cholesterol: 57mg | Sodium: 246mg | Potassium: 841mg | Fiber: 9g | Sugar: 25g | Vitamin A: 29292IU | Vitamin C: 7mg | Calcium: 98mg | Iron: 2mg
