SPECIAL OFFER: - Limited Time Only!
(The ad below will not display on your printed page)

« Back | Print Print | Page | 3x5 | 4x6 | New BHG Cookbook
Select a size and use your browser's print button to print the page.

This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Sweet Potato Casserole

Makes: 8 to 12 servings
Prep 40 mins Bake 350°F 30 mins
Sweet Potato Casserole
Ingredients
  • 4  pounds  sweet potatoes, peeled and quartered
  • 4  eggs, lightly beaten
  • 1  cup  packed brown sugar
  • 1/2  cup  butter, cut up
  • 1/4  cup  milk
  • 3 - 4  tablespoons  lemon juice
  • 1  cup  fresh or canned pineapple chunks, drained
  • 1/2  cup  crumbled blue cheese or feta cheese (2 ounces)
Directions

1. In a covered Dutch oven cook sweet potatoes in enough boiling salted water to cover for 25 to 30 minutes or until tender; drain. Return to pan.

2. Meanwhile, preheat oven to 350 degrees F. Grease a 3-quart casserole; set aside. Slightly mash potatoes with a potato masher. Stir in eggs, brown sugar, butter, milk, and lemon juice. Transfer mixture to the prepared casserole. Top with pineapple and cheese.

3. Bake, uncovered, for 30 to 35 minutes or until heated through.

Nutrition Facts (Sweet Potato Casserole)
  • Servings Per Recipe 8,
  • cal. (kcal) 482,
  • Fat, total (g) 17,
  • chol. (mg) 143,
  • sat. fat (g) 10,
  • carb. (g) 76,
  • Monosaturated fat (g) 5,
  • Polyunsaturated fat (g) 1,
  • fiber (g) 7,
  • sugar (g) 39,
  • pro. (g) 9,
  • vit. A (IU) 287,
  • vit. C (mg) 16,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 1,
  • Pyridoxine (Vit. B6) (mg) 1,
  • Folate (g) 44,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 370,
  • Potassium (mg) 899,
  • calcium (mg) 162,
  • iron (mg) 2,
  • Percent Daily Values are based on a 2,000 calorie diet

What did you think of this recipe? Share your thoughts and rate it now.
« Back to Recipe