Pecan Sweet Potato Casserole

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52 minutes Prep: 10 minutes Cook: 40 minutes

363 calories per serving view nutrition facts

Ingredients

1	large	sweet potatoes, or yams	peeled and cubed
2	tablespoons	sugar
2	tablespoons	milk, 2%
2	tablespoons	egg	beaten
1	tablespoon	butter	melted
1/4	teaspoon	vanilla extract

For the topping:
2	tablespoons	pecans	chopped
2	tablespoons	brown sugar, light
1	tablespoon	whole wheat flour
1	tablespoon	butter	melted

Directions

Place sweet potato in a small saucepan and cover with water.

Bring to a boil.

Reduce heat; cover and cook for 20-25 minutes or until tender. Drain.

Place potato in a bowl; mash.

Stir in the sugar, milk, egg, butter and vanilla until blended.

Transfer to a 3-cup baking dish coated with nonstick cooking spray.

Combine topping ingredients; sprinkle over sweet potato mixture.

Bake, uncovered, at 350 degrees F for 25-30 minutes or until heated through.

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Member Review

Jello Pudding Fudge

I am not sure what I did wrong. The mixture began to get thick, like pudding, before it ever came to a boil. Therefore, I could not follow the directions and allow it to boil for one minute. The result was like hot fudge topping for ice cream. I would like to know what I did wrong. The flavor was outstanding. It did not go to waste. I ran out and got some ice cream. But I would like to have fudge with the same incredible taste. vphillips