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.
Servings
6
Prep Time
45m
Cook Time
30m
Total Time
1h 15m
This recipe uses:
Ingredients
- 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
Instructions
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!