Sweet Potato Casserole
Recipe from
Better Homes and Gardens
Try this praline-topped sweet potato bake once, and it may become a regular feature on your Thanksgiving menu.
Servings:
Makes 6 to 8 servings
Prep Time:
45 mins
Total Time:
1 hr 15 mins
Ingredients
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2 poundssweet potatoessee savings
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1/2 cupsugarsee savings
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1/4 cupbutter, meltedsee savings
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1/4 cupmilksee savings
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2eggs, lightly beatensee savings
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1 teaspoonvanillasee savings
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1/2 cuppacked brown sugarsee savings
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1/2 cupchopped pecanssee savings
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1/4 cupall-purpose floursee savings
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1 tablespoonbutter, meltedsee savings
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Directions
1.
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.
2.
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.
3.
In a small mixing bowl, combine brown sugar, pecans, flour, and 1 tablespoon melted butter. Sprinkle over sweet potato mixture.
4.
Bake, uncovered in preheated oven for 30 to 35 minutes or until hot and bubbly.
5.
Makes 6 to 8 servings
Nutrition information
Per serving: Calories 421, Total Fat 18 g, Saturated Fat 7 g, Cholesterol 97 mg, Sodium 160 mg, Carbohydrate 61 g, Fiber 4 g, Protein 6 g. Daily Values: Vitamin A 0%, Vitamin C 3%, Calcium 8%, Iron 10%. Percent Daily Values are based on a 2,000 calorie diet.
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