"Not Too Sweet" Sweet Potato Casserole with Pecans

"Not Too Sweet" Sweet Potato Casserole with Pecans

Yield:

goodiegodmother.com

Casserole

A less sweet version of the traditional sweet potato casserole topped with pecans for a little crunch!

  • 2 1/2 lbs fresh sweet potatoes (yams)
  • 4 tbsp unsalted butter (softened)
  • 1 tsp kosher salt
  • 1/4 c sour cream
  • 1 egg
  • 1 1/4 c unsalted unroasted pecans
  • 3 tbsp unsalted butter
  • 1/4 c packed brown sugar
  • 1/4 c flour
  • 1/2 tsp cinnamon
  • 1/4 tsp allspice
  • 1/4 tsp cloves
  1. Prepare the potatoes:
  2. Cook the potatoes by either roasting at 400 F for 30-40 minutes in the oven. Alternatively, cook the potatoes in the microwave: pierce the potato skins all over with a fork, place on a microwave-safe plate, and cover with a wet paper towel. Cook at full power for 5 minutes, rotate the potatoes, and cook in intervals of 2 minutes until potatoes are done. Mine took 9 minutes total.
  3. While the potatoes cool enough to handle, prepare your baking dish by greasing with a little butter or nonstick spray. I used a 7" round for a thicker casserole, but you may also use an 8x8" square. If you are doubling the recipe, I would use a 9" pie dish or 9x9" square, tripling the recipe would require a 9x13" baking dish.
  4. Preheat your oven to 325F
  5. Once the potatoes are cool enough to handle, peel away the skin and place the still-warm potatoes in a mixing bowl. Add the butter, salt, and sour cream and mash together until you've reached a smooth consistency.
  6. Mix in the egg then transfer the potato mixture to your prepared baking dish and smooth the top.
  7. Melt the 3 tbsp butter.
  8. Roughly chop the pecans and place them into a bowl with the brown sugar, spices, and flour. Stir to combine.
  9. Add the melted brown sugar and stir to coat.
  10. Evenly distribute the nut mixture over the potatoes and then bake, uncovered, for 30 minutes until the pecan topping is brown and toasted. Serve warm.

Ingredients

  • 2 1/2 lbs fresh sweet potatoes (yams)
  • 4 tbsp unsalted butter (softened)
  • 1 tsp kosher salt
  • 1/4 c sour cream
  • 1 egg
  • 1 1/4 c unsalted unroasted pecans
  • 3 tbsp unsalted butter
  • 1/4 c packed brown sugar
  • 1/4 c flour
  • 1/2 tsp cinnamon
  • 1/4 tsp allspice
  • 1/4 tsp cloves

Instructions

  1. Prepare the potatoes:
  2. Cook the potatoes by either roasting at 400 F for 30-40 minutes in the oven. Alternatively, cook the potatoes in the microwave: pierce the potato skins all over with a fork, place on a microwave-safe plate, and cover with a wet paper towel. Cook at full power for 5 minutes, rotate the potatoes, and cook in intervals of 2 minutes until potatoes are done. Mine took 9 minutes total.
  3. While the potatoes cool enough to handle, prepare your baking dish by greasing with a little butter or nonstick spray. I used a 7" round for a thicker casserole, but you may also use an 8x8" square. If you are doubling the recipe, I would use a 9" pie dish or 9x9" square, tripling the recipe would require a 9x13" baking dish.
  4. Preheat your oven to 325F
  5. Once the potatoes are cool enough to handle, peel away the skin and place the still-warm potatoes in a mixing bowl. Add the butter, salt, and sour cream and mash together until you've reached a smooth consistency.
  6. Mix in the egg then transfer the potato mixture to your prepared baking dish and smooth the top.
  7. Melt the 3 tbsp butter.
  8. Roughly chop the pecans and place them into a bowl with the brown sugar, spices, and flour. Stir to combine.
  9. Add the melted brown sugar and stir to coat.
  10. Evenly distribute the nut mixture over the potatoes and then bake, uncovered, for 30 minutes until the pecan topping is brown and toasted. Serve warm.