|Nutritional Guidelines (per serving)|
|Servings: 6 to 8 servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 22g||29%|
|Saturated Fat 10g||48%|
|Total Carbohydrate 60g||22%|
|Dietary Fiber 5g||18%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Families love this delicious sweet potato casserole. The casserole is baked with a crunchy pecan and brown sugar topping. This is an excellent recipe choice for a holiday meal.
The sweet potatoes are boiled or baked until they're very tender.
Butter a 2-quart baking dish.
Scrub the sweet potatoes and cut in half if large. Boil in their jackets until tender. Cool; slip the peels off and mash well. Stir in sugar and salt.
Heat the oven to 350 F.
Butter a 2-quart baking dish or spray it with nonstick cooking spray.
In a small bowl whisk together the eggs, milk, vanilla, and 4 tablespoons melted butter. Stir the egg mixture into the mashed sweet potatoes until smooth and well blended.
Spoon the mixture into the prepared baking dish.
Combine the brown sugar with the flour and 4 tablespoons of butter; mix with a fork until crumbly. Stir in the chopped pecans.
Sprinkle the crumb mixture over the sweet potato mixture.
Bake in the preheated oven for 35 to 45 minutes.
Serves 6 to 8.
Sprinkle miniature marshmallows over the casserole about 15 minutes before it comes out of the oven.
Replace the granulated sugar in the filling with light or dark brown sugar.
Replace the freshly cooked sweet potatoes with two 15-ounce cans of sweet potato purée.