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Sweet Potato Casserole with Pecan Topping

Makes: 6 to 8 servings
Prep 45 mins Bake 350°F 30 mins
Sweet Potato Casserole with Pecan Topping
Ingredients
  • 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
Directions

1. 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.

2. 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.

3. Bake for 30 to 35 minutes or until hot and bubbly. Makes 6 to 8 servings.

Nutrition Facts (Sweet Potato Casserole with Pecan Topping)
  • Servings Per Recipe 6,
  • cal. (kcal) 462,
  • Fat, total (g) 19,
  • chol. (mg) 97,
  • sat. fat (g) 7,
  • carb. (g) 71,
  • Monosaturated fat (g) 7,
  • Polyunsaturated fat (g) 3,
  • fiber (g) 6,
  • pro. (g) 6,
  • vit. A (IU) 181,
  • vit. C (mg) 3,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 1,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 32,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 182,
  • Potassium (mg) 607,
  • calcium (mg) 91,
  • iron (mg) 2,
  • Percent Daily Values are based on a 2,000 calorie diet

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