Sweet Potato Casserole

Try this praline-topped sweet potato bake once, and it may become a regular feature on your Thanksgiving menu.

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

nutrition information

Per Serving: cal. (kcal) 421, Fat, total (g) 18, chol. (mg) 97, sat. fat (g) 7, carb. (g) 61, fiber (g) 4, pro. (g) 6, vit. A (IU) 13167.95, vit. C (mg) 1.77, sodium (mg) 160, calcium (mg) 80.77, iron (mg) 1.8, Percent Daily Values are based on a 2,000 calorie diet
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