Every time that I make sweet potatoes I think that I should make them more often. Perhaps it’s because they are so sweet I think of them more in the dessert category than something that I would eat during the main course. I find them very confusing that way.
The last time that I made this recipe my kids asked if it was Thanksgiving. (They knew it wasn’t.) It’s a recipe that really feels like a warm hug.
I don’t know if I should mention this yet – we have plenty of time, no need to start cleaning or anything like that – but this recipe is something that you can make on Passover. I’ve always thought of Passover as the Jewish Thanksgiving. I will definitely be making this recipe for Passover this year!
- Yield: 10
- Prep Time: 30 minutes
- Cook Time: 45 minutes
Sweet Potato and Pecan Casserole
Pecans and sweet potatoes just work together. Making this recipe just makes me feel southern.
- sweet potatoes - 4 medium
- brown sugar - 1/3 cup
- cinnamon - 1 teaspoon
- nutmet - 1/2 teaspoon
- salt - 1/2 teaspoon
- pecans - 1/3 cup, chopped
- cinnamon - 1/2 teaspoon
- brown sugar - 1 tablespoon
- Peal, chop and boil sweet potatoes
- Drain and mash the sweet potatoes when they are soft
- Add the rest of the casserole ingredients
- Pour into greased casserole dish
- Mix topping ingredients together
- Spread topping evenly over casserole
- Bake at 350 degrees for 45 minutes
- Serve warm
I used brown sugar in this recipe, but feel free to switch it out for date honey if you want to go sugar free.
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