Holiday Cooking | November 18, 2011

Southern Sweet Potato Casserole with Brown Sugared Pecans

Southern Sweet Potato Casserole with Brown Sugared Pecans

This recipe for Southern Sweet Potato Casserole with Brown Sugared Pecans was a big hit at the Southern Cooking class held on Monday at South Fork. We all loved the texture and just the right amount of sweet in this dish. Instead of marshmallows, Sheri used pecans coated with a brown sugar-spice mixture. Mmmmmmmm.

Southern Sweet Potato Casserole with Brown Sugared Pecans

Ingredients

  • For sweet potato casserole:
  • 4 cups mashed cooked sweet potato about 4 1/2 lbs
  • ½ cup firmly packed brown sugar
  • 1/3 cup half-and-half
  • 3 tablespoons butter melted
  • 2 teaspoons brandy extract
  • 1 teaspoon salt
  • 1 teaspoon grated orange peel
  • ½ teaspoon ground ginger
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground allspice
  • 1/8 teaspoon pepper
  • For topping:
  • 1/3 cup firmly packed brown sugar
  • 2 cups chopped pecans
  • ¼ cup butter melted
  • ½ teaspoon ground cinnamon

Instructions

  1. Combine casserole ingredients; spoon into a lightly greased 11-×7-×1 ½-inch baking dish.

  2. Combine 1/3 cup brown sugar, chopped pecans, melted butter and cinnamon in a small bowl.
  3. Sprinkle over sweet potato mixture.
  4. Bake at 350º for 30 minutes or until thoroughly heated.

Recipe Notes

For make ahead

- Prepare as directed in recipe, leaving out pecan topping. Cover with foil and bake for about 20 minutes. Let cool. Place in refrigerator.
When ready to serve, remove from fridge about 45 minutes before serving, top with pecans and bake in a 375 oven for about 10-15 minutes, uncovered.

16 thoughts on “Our Favorite Pumpkin Pie

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  1. When you say “prepared pie crust” that doesn’t mean that you pre-bake them, does it? Sorry, I am a pie newbie. Thanks in advance

    1. Hi Jane,
      I am not sure, I haven’t used frozen pie crust? I am almost certain the directions for use will be on the packaging! Thanks for reading ABK and Happy Thanksgiving!
      xo
      Si

    1. Hi Sallee, I use a 20 oz can for this recipe because it makes two pumpkin pies. If you’re just making one, definitely use a 12 oz can. Thanks for asking!
      xo
      Si

  2. You recipe is almost excatly like Libby’s, other than your addition of vanilla. A significant difference is the ratio of pumpkin to all the other ingredients. You doubled everything else above the Libby’s recipe, but left the pumpkin at 29 oz. Was this a technical error, or did you really double the evaporated milk, eggs and everything else?

    1. Hi Rita, I doubled the recipe because it makes 2 pumpkin pies, if you want to just make one pie, then definitely halve the ingredients. Thanks for asking!
      xo
      Si

    1. Hi Lindsay, I usually don’t blind bake or seal with egg wash before filling for this pumpkin pie recipe, I immediately place the filling in the unbaked pie crust and bake! Hope this helps and thank you for asking,
      xo
      Si

  3. 5 stars
    This pie was so delicious and easy to make!! I’m only 16 but it only took me about 45 minutes to make and then the bake time and that was it! My family couldn’t believe how good the crust was so go check out her recipe for that!!