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The Best Sweet Potato Pecans Chopped Casserole

  • Recipe Submitted by on

Category: Casseroles, Potatoes

 Ingredients List

  • 3 1/2 cups sweet potatoes, mashed
  • 1 cup sugar
  • 2 eggs
  • 1 tsp. vanilla
  • 1/4 cup buttermilk*
  • 1/2 cup butter, melted
  • For the topping:
  • 1/3 cup flour
  • 1 cup pecans, chopped
  • 1/3 cup butter, melted
  • 1 cup brown sugar, packed


1. Pre-heat your oven to 375 degrees. Grease a casserole dish (about 2 1/2 quart size)

2. Combine the sweet potatoes, sugar, eggs, vanilla, buttermilk and butter in a medium bowl using an electric mixer or by hand.

3. Pour into your casserole dish.

4. Bake at for 25-30 minutes. (Or if you want to make this dish ahead of time, cover and store in the fridge for up to 2 days. Take it out and bake uncovered.)

5. While it is baking, make the topping. Combine the flour, pecans, butter and brown sugar in a small bowl. When the casserole is done baking remove from oven and sprinkle topping over the top. Bake for an additional 10-15 minutes. You want a lightly browned, crunchy top.

6. Let it sit for about 30 minutes before serving.


*Milk will work if you don't have buttermilk. I bake my potatoes in the oven. Wash, dry and pierce with a fork. Place on a baking sheet and bake for 30-45 min at 375 degrees or until it passes a fork test. Let them cool, then peel the skin off or cut open and scrape out the insides. You could also use canned yams if you were pressed for time. I use salted butter, if you prefer unsalted, add a 1/2 tsp. salt to the potato mixture.

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