Sweet Potato Casserole
- Level: Easy
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 357
- Total Fat
- 18
- Saturated Fat
- 8
- Carbohydrates
- 45
- Dietary Fiber
- 5
- Sugar
- 20
- Protein
- 7
- Cholesterol
- 121
- Sodium
- 482
- Total: 1 hr 50 min
- Prep: 10 min
- Inactive: 10 min
- Cook: 1 hr 30 min
Ingredients
Sweet Potatoes:
8 sweet potatoes
4 large eggs, lightly beaten
1/2 cup milk
1/4 cup packed dark brown sugar
4 tablespoons (1/2 stick) unsalted butter, melted
1/2 teaspoon pure vanilla extract
Coarse salt and freshly ground black pepper
Topping:
1/2 cup pecans
1/4 cup packed dark brown sugar
1/4 cup all-purpose flour
3 tablespoons unsalted butter, softened
Directions
- For the sweet potatoes: Heat the oven to 350 degrees F. Place the potatoes on a rimmed baking sheet and bake until tender when pierced with the point of a paring knife, about 1 hour.
- Cool the potatoes slightly. Peel the potatoes, discard the skins, and place them in a medium bowl. Mash with a potato masher or large fork until smooth. Stir in the eggs, milk, brown sugar, melted butter and vanilla until combined; season with salt and pepper.
- Meanwhile, for the topping: Combine the pecans, brown sugar, flour and butter in the bowl of a food processor fitted with the blade attachment. Pulse until combined. Set aside.
- Transfer the sweet potato mixture to a medium casserole dish and sprinkle with the topping. Place the casserole in the oven and bake until bubbly and browned on top, about 30 minutes. Serve immediately.