Sweet Potato Casserole

Sweet Potato Casserole
Sweet Potato Casserole

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

12

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

12

servings

Ingredients

  • Potatoes:

  • 2

    pounds sweet potatoes, peeled and chopped

  • 3/4

    cup granulated sugar

  • 1/4

    cup evaporated low-fat milk

  • 3

    tablespoons butter, melted

  • 1/2

    teaspoon salt

  • 1

    teaspoon vanilla extract

  • 2

    large eggs

  • Cooking spray

  • Topping:

  • 1 1/2

    ounces all-purpose flour (about 1/3 cup)

  • 2/3

    cup packed brown sugar

  • 1/8

    teaspoon salt

  • 2

    tablespoons melted butter

  • 1/2

    cup chopped pecans

Directions

1. Preheat oven to 350°. 2. To prepare potatoes, place potatoes in a Dutch oven; cover with water. Bring to a boil. Reduce heat, and simmer 20 minutes or until tender; drain. Cool 5 minutes. 3. Place potatoes in a large bowl; add granulated sugar, evaporated milk, 3 tablespoons melted butter, 1/2 teaspoon salt, and vanilla. Beat with a mixer at medium speed until smooth. Add eggs; beat well. Pour potato mixture into a 13 x 9–inch baking pan coated with cooking spray. 4. To prepare topping, weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, brown sugar, and 1/8 teaspoon salt; stir with a whisk. Stir in 2 tablespoons melted butter. Sprinkle flour mixture evenly over potato mixture; arrange pecans evenly over top. Bake at 350° for 25 minutes or just until golden. 5. Preheat broiler (remove casserole from oven). 6. Broil casserole 45 seconds or until topping is bubbly. Let stand 10 minutes before serving.

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