Pecan Sweet Potato Casserole
.
Yield
2 servingsPrep
10 minCook
40 minReady
52 minTrans-fat Free, Good source of fiber, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | large |
sweet potatoes, or yams
peeled and cubed |
|
| 2 | tablespoons |
sugar
|
|
| 2 | tablespoons |
milk, 2%
|
* |
| 2 | tablespoons |
eggs
beaten |
|
| 1 | tablespoon |
butter
melted |
|
| ¼ | teaspoon |
vanilla extract
|
|
| For the topping | |||
| 2 | tablespoons |
pecans
chopped |
|
| 2 | tablespoons |
brown sugar, light
|
|
| 1 | tablespoon |
whole-wheat flour
|
|
| 1 | tablespoon |
butter
melted |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | large |
sweet potatoes, or yams
peeled and cubed |
|
| 3E+1 | ml |
sugar
|
|
| 3E+1 | ml |
milk, 2%
|
* |
| 3E+1 | ml |
eggs
beaten |
|
| 15 | ml |
butter
melted |
|
| 1.3 | ml |
vanilla extract
|
|
| For the topping: | |||
| 3E+1 | ml |
pecans
chopped |
|
| 3E+1 | ml |
brown sugar, light
|
|
| 15 | ml |
whole-wheat flour
|
|
| 15 | 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.
