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Pecan Sweet Potato Casserole

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Submitted by happyzhangbo

.

YIELD

2 servings

PREP

10 min

COOK

40 min

READY

52 min

Ingredients

1 1
LARGE LARGE SWEET POTATOES, OR YAMS
peeled and cubed
2 3E+1
TABLESPOONS ML SUGAR
2 3E+1
TABLESPOONS ML MILK, 2% *
2 3E+1
TABLESPOONS ML EGGS
beaten
1 15
TABLESPOON ML BUTTER
melted
¼ 1.3
TEASPOON ML VANILLA EXTRACT
For the topping
2 3E+1
TABLESPOONS ML PECANS
chopped
2 3E+1
TABLESPOONS ML BROWN SUGAR, LIGHT
1 15
TABLESPOON ML WHOLE-WHEAT FLOUR
1 15
TABLESPOON ML 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 to 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℉ (180℃) F for 25 to 30 minutes or until heated through.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 157g (5.5 oz)
Amount per Serving
Calories 363 45% from fat
 % Daily Value *
Total Fat 18g 28%
Saturated Fat 8g 41%
Trans Fat 0g
Cholesterol 94mg 31%
Sodium 140mg 6%
Total Carbohydrate 16g 16%
Dietary Fiber 4g 16%
Sugars g
Protein 10g
Vitamin A 354% Vitamin C 30%
Calcium 6% Iron 8%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Good source of fiber, Low Sodium
 

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