Back to Recipes

Sweet Potato ‘N Pecan Casserole

Simple to make and full of simple ingredients, including Bison Sour Cream, this sweet potato casserole is a deliciously classic side dish that everyone will love.


Download Recipe



Prep Time


Cook Time


Total Time

1h 15m

This recipe uses:


  • 1/4 cup Bison Sour Cream
  • 2-1/2 lbs sweet potatoes
  • 7 Tbsp unsalted butter, softened
  • 1 tsp Kosher salt
  • 1 egg
  • 1-1/4 cups pecans, unsalted and unroasted
  • 1/4 cup packed brown sugar
  • 1/4 cup flour
  • 1/2 tsp cinnamon
  • 1/4 tsp allspice
  • 1/4 tsp cloves


  • Step 1

    Preheat oven to 400°F. Roast sweet potatoes for 30-40 minutes, until able to pierce with a fork. Let sweet potatoes cool after cooking.

  • Step 2

    Grease an 8x8 baking dish with butter or nonstick spray. Set oven to 325°F.

  • Step 3

    Peel sweet potato skins. In a mixing bowl, place peeled sweet potatoes, 4 Tbsp butter, salt, and Bison Sour Cream. Mash together until smooth.

  • Step 4

    Mix in egg and then transfer mixture to prepared baking dish.

  • Step 5

    To create the pecan topping, begin by melting remaining 3 Tbsp of butter.

  • Step 6

    Chop pecans roughly and place into a mixing bowl with brown sugar, spices, and flour. Stir to combine.

  • Step 7

    Add melted butter to mixture and stir to coat.

  • Step 8

    Evenly top the sweet potato mixture with the pecan topping. Bake uncovered for 30 minutes, until pecan topping is brown and toasted. Serve and enjoy!