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"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Sweet Potato Casserole Recipe

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This recipe for Sweet Potato Casserole is from Our Family Cookbook by Lea Ann-Nielsen Lennon, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2# sweet potatoes, peeled and chopped
3/4 c. sugar
1/4 c. evaporated low-fat milk
3 T. butter, melted
1/2 t. salt
1 t. vanilla extract
2 eggs
cooking spray
1/3 c. flour
2/3 c. brown sugar
1/8 t. salt
2 T. butter, melted
1/2 c. pecans, chopped
Directions:
Directions:
Preheat oven to 350º. 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.
Place potatoes in a large bowl; add granulated sugar, evaporated milk, 3 T. melted butter, 1/2 t. salt, and vanilla. Beat with a mixer at medium speed until smooth. Add eggs; beat well. pour potato mixture into a 9x13 baking dish coated with cooking spray.
To prepare topping: Combine flour, brown sugar, and 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 for 25 minutes or just until golden.
Preheat broiler and remove casserole from oven. Broil casserole for 45 seconds or until topping is bubbly. Let stand 10 minutes before serving.
Number Of Servings:
Number Of Servings:
12
Personal Notes:
Personal Notes:
258 calories; 9 g. fat; 2.5 g. fiber

 

 

 

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