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  • 2 pounds sweet potatoes
  • 1/2 cup granulated sugar
  • 1/4 cup butter, melted
  • 1/4 cup milk
  • 2 eggs, lightly beaten
  • 1 teaspoon vanilla
  • 1/2 cup packed brown sugar
  • 1/2 cup chopped pecans
  • 1/4 cup all-purpose flour
  • 1 tablespoon butter, melted
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Preheat oven to 350 degrees F. Wash and peel sweet potatoes; cut off woody portions and ends. Cut crosswise into quarters. In a covered large saucepan, cook potatoes for 25 to 30 minutes or until tender in enough lightly salted, boiling water to cover; drain.
Transfer potatoes to a large bowl. Mash lightly. Stir in granulated sugar, the 1/4 cup melted butter, the milk, eggs, and vanilla. Transfer sweet potato mixture to a 2-quart casserole. In a small bowl, combine brown sugar, pecans, flour, and the 1 tablespoon melted butter. Sprinkle over sweet potato mixture.
Bake for 30 to 35 minutes or until hot and bubbly. Makes 6 to 8 servings.

nutrition information

Per Serving: cal. (kcal) 462, Fat, total (g) 19, chol. (mg) 97, sat. fat (g) 7, carb. (g) 71, Monounsaturated fat (g) 7, Polyunsaturated fat (g) 3, fiber (g) 6, pro. (g) 6, vit. A (IU) 181.24, vit. C (mg) 2.95, Thiamin (mg) 0.21, Riboflavin (mg) 0.24, Niacin (mg) 1.18, Pyridoxine (Vit. B6) (mg) 0.37, Folate (µg) 32.26, Cobalamin (Vit. B12) (µg) 0.3, sodium (mg) 182, Potassium (mg) 607, calcium (mg) 90.87, iron (mg) 1.98, Percent Daily Values are based on a 2,000 calorie diet
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