Sweet Potato Casserole with Pecans
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Mashed sweet potatoes bound with cream and egg, topped with a buttery, crunchy pecan-cornflake crumble. Sweet, creamy, and nutty with contrasting texture. A classic Southern side dish for holiday meals.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 1 (40 ounce) can sweet potatoes (cut yams), (well drained)
- 5 tablespoons salted butter, (melted)
- 2 large eggs
- ⅓ cup whole milk or heavy cream, (warmed)
- ⅔ cup sugar
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ½ teaspoon kosher salt
- ¾ cup coarsely crushed Cornflakes cereal crumbs
- ½ cup chopped pecans
- ½ cup packed light brown sugar
- ¼ cup + 2 tablespoons all-purpose flour
- ⅛ teaspoon kosher salt
At a glance
PER SERVING · TIME 90M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 1h
- Sodium
- 281mg
- Total sugar
- 32g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 76mg
- Calcium
- 159mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 281MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.