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Sweet Potato Pecan Casserole

How To Make A Better-For-You Sweet Potato and Pecan Casserole Recipe

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Recipe Calories
Calories 289 calories
Recipe Fat
Fat 14.1 grams
Recipe Prep Time
Prep Time 20 minutes
Recipe Cook Time
Cook Time 45 minutes
Recipe Yield
Yield 8-10 servings


  • Cooking spray
  • 3 ½ lbs sweet potatoes (about 5 medium), peeled and cut into cubes
  • ¼ cup of honey or maple syrup
  • 1 large egg
  • 1 tsp ground cinnamon
  • ¼ tsp ground nutmeg
  • 1/8 tsp ground ginger
  • ½ tsp salt
  • 1 tbsp dark brown sugar
  • 1/3 cup pecans, chopped


  1. Preheat oven to 350°F.
  2. Lightly spray an 8-inch baking dish with cooking spray.
  3. Place the cubed sweet potato in a large pot and cover with water.
  4. Bring to a boil, and cook until a fork can easily pierce the potatoes - about 20 minutes.
  5. Drain and transfer potatoes to a bowl to cool slightly.
  6. Add the honey, egg, ½ tsp cinnamon, nutmeg, ginger, and salt to the bowl. Whip with an electric mixer until smooth. Or mash by hand if a chunkier texture is desired.
  7. Spread the sweet potato mixture in the baking dish.
  8. Mix the brown sugar, pecans and the remaining cinnamon in a bowl.
  9. Sprinkle mixture over the potatoes.
  10. Bake until hot and beginning to brown around the edges, 40 to 45 minutes.

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