Sweet Potato Casserole with Brown-Sugared Pecans

Side Dishes | 0 comments

Shared By: 2019 Conference Cookbook

*Be sure to read all lables of all ingredients you purchase and use for this recipe. While we may list recipe ingredients below, it does not mean every manufactor’s version of that ingredient is safe


  • 4 pounds sweet potatoes
  • 4 Tablespoon unsalted butter, melted, plus more for the dish
  • 1/2 cup packed light brown sugar
  • 1/4 teaspoon cayenne
  • kosher salt
  • 6 oz. pecans (about 2/3 c.), roughly chopped
  • 3 large eggs
  • 2 Tablespoons pure maple syrup
  • 1 Tablespoon fresh lemon juice
  • 1 teaspoon pure vanilla extract


  • Heat oven to 375°. Place the sweet potatoes directly on the oven rack and place a rimmed baking sheet on the rack beneath. Roast until tender, 50 to 60 minutes. Cut a slit in the tops to release the steam and let cool for 15 minutes.
  • Meanwhile, butter a 3-quart baking dish. In a bowl, combine the sugar, cayenne and 1⁄4 teaspoon salt. Toss with the pecans and melted butter; refrigerate until ready to use.
  • Once the potatoes are cool enough to handle, scoop out the flesh and purée in a food processor until completely smooth. Add the eggs, syrup, lemon juice, vanilla, and 1⁄2 teaspoons salt, and pulse to combine.
  • Transfer the mixture to the prepared dish, sprinkle the pecan mixture over the top and bake until the sweet potatoes are set, 50 to 60 minutes.
  • Let stand for at least 10 minutes before serving.


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