Sweet Potato Casserole

By á-178825

12 servings (2/3 c each)

Ingredients

• 2 lbs sweet potatoes, peeled & chopped
• 3/4 c granulated sugar
• 1/4 c evaporated low-fat milk
• 3 T butter, melted
• 1/2 t salt
• 1 t vanilla extract
• 2 t cinnamon
• 1/2 t nutmeg
• 2 Lg eggs
• Cooking spray
• Topping
• 1.5 ozs all purpose flour (about 1/3 c)
• 2/3 c packed brown sugar
• 1/8 t salt
• 2 T melted butter
• 1/2 c chopped pecans

Preparation

Step 1

Preheat oven to 350.

Place potatoes in a Dutch oven; cover with water. Bring to boil. Reduce heat & simmer 20 min or until tender; drain. Cool 5 min.

Place potatoes in Lg bowl; add granulated sugar, evaporated milk, 3 T melted butter, 1/2 t salt, cinnamon, nutmeg & vanilla. Beat with mixer at med speed until smooth. Add eggs; beat well. Pour potato mixture into 13x9 in baking pan coated with cooking spray.

For topping: weigh or lightly spoon flour into dry measuring cup; level with a knife. Combine flour, brown sugar & 1/8 t salt; stir with a whisk. Stir in 2 T melted butter. Sprinkle flour mixture evenly over potato mixture; arrange pecans evenly over top. Bake at 350 for 25 min or just until golden.

Remove casserole from oven & preheat broiler.

Broil casserole 45 seconds until topping is bubbly. Let stand 10 min before serving.