Sweet Potato Pecan Casserole

Sweet Potato Pecan Casserole 


  • 3 1/2 pounds sweet potatoes, peeled and cut into 1-inch cubes
  • 1/4 cup honey (or maple syrup)
  • 1 egg
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon salt
  • 2 tablespoons brown sugar, packed
  • 1/4 cup pecans, finely chopped
  • 1/2 tsp cinnamon


Preheat oven to 350 degrees. Use cooking spray to lightly coat 8-inch square baking dish.

Place cubed sweet potatoes in a saucepan and cover with 1 inch of water above potatoes. Bring water to a boil and then reduce heat to a simmer. Cook with pot covered until potatoes are tender when pierced with a fork, 20 to 25 minutes.

Transfer sweet potatoes into a large bowl and let sit for a few minutes until cooled. Add honey, egg, vanilla extract, cinnamon, nutmeg, and salt to the bowl with sweet potatoes and blend with an electric mixer until smooth. Transfer the sweet potato mixture into the prepared baking dish.

In a separate bowl, combine brown sugar, pecans and cinnamon. Sprinkle evenly on top of the sweet potato mixture.

Bake until the center is hot and the top is lightly browned, 40 to 45 minutes.


10 servings


Recipe adapted from www.foodnetwork.com 

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  • Nutrition Tip

    Sweet potatoes are a great source of Vitamin A, Vitamin C, Vitamin B6, fiber, manganese, potassium and several cancer-fighting antioxidants.

    The bright orange pigment in sweet potatoes comes from carotenoids, a group of antioxidants including beta-carotene, alpha-carotene, lutein and zeaxanthin. Research studies have shown that cartotenoid-rich foods may help reduce the risk of colon, prostate, breast and lung cancer.

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