Momma's Southern Pecan-Topped Sweet Potato Casserole, YUMMY! - Kraft Recipes Top
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Momma's Southern Pecan-Topped Sweet Potato Casserole, YUMMY!

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Make It

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  • Preheat oven to 350F. Combine all filling ingredients in large bowl, mix to desired consistency. (I personally prefer to beat with a mixer until smooth.) Pour mixture into well-greased 9X9" pan or casserole dish.
  • In separate bowl, combine brown sugar and 5 Tbsp. butter, beat until smooth. Slowly add flour and beat until mixture becomes crumbly. Stir in chopped pecans. Sprinkle topping over filling.
  • Place casserole into 350 degree oven, and bake 30-40 minutes, or until bubbly.

Special Equipment Needed


Helpful hints: *If you'd like an extra-sweet casserole, try doubling the topping. *You can substitute canned for fresh sweet potatoes (don't bake them). *In general, 3-4 very large sweet potatoes will make 3 cups. *You can adjust the firmness of the casserole by baking the sweet potatoes less for a firmer filling, or longer for a smoother one. *To bake sweet potatoes, simply grease (I use PAM) the skin of washed sweet potatoes, place on cookie sheet in 400 degree oven, and bake until soft throughout (should be able to easily pierce with fork), 45-60 min, depending on size. Let cool, and pull skin off with fingers. *You can also use the microwave to "bake" the sweet potatoes *This recipe can be prepared ahead of time- freeze unbaked casserole, thaw out the day before it's needed, and bake as directed- still delicious! *** I don't even like sweet potatoes, but I love love love this casserole!! I hope you will too :)

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