Sweet Potato Casserole with Brown Sugar and Pecans
This version of classic Southern sweet potato soufflé contains less sugar without sacrificing any of the flavor! It can be frozen ahead of time and baked after thawing.
Serves: 8Hands-on: 20 minutesTotal: 2 hoursDifficulty: Easy
- 2 1⁄2 lbs. sweet potatoes
- 1 large egg
- 1 tsp. vanilla
- 1⁄2 tsp. salt
- Cooking spray
- 1⁄2 cup brown sugar
- 1⁄2 cup all-purpose flour
- 4 Tbsp. butter, softened
- 1 1⁄2 cups pecans, chopped
- Preheat oven to 400°F. Scrub the sweet potatoes and prick with a fork or knife. Place on a baking sheet and place in a hot oven. Roast for 1 hour, or until a fork or knife slides easily into the center of the potato. Remove from the oven and allow to cool.
- When the potatoes have cooled, scoop the potatoes from their skins and discard the skins. Mash the sweet potatoes and add the egg, vanilla, and salt. Transfer to a baking dish coated with cooking spray.
- Preheat oven to 375°F.
- Combine brown sugar, flour, and butter in a medium bowl. When the mixture resembles wet sand, add the pecans and mix well. Spread the pecan topping over the sweet potatoes. Bake for 40 minutes until the top begins to darken and the center is slightly puffed. Serve hot.