Sweet Potato Casserole

This casserole side dish recipe is a definite step up from sweet potato pie.

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  • Makes: 10 servings
  • Serving Size: 1/3 cup
  • Bake: 30 mins 350°F

Sweet Potato Casserole

Directions

  1. In a covered large saucepan, cook sweet potatoes in enough lightly salted boiling water to cover for 25 to 30 minutes or until very tender.
  2. Meanwhile, preheat oven to 350 degree F. Coat a 1-1/2-quart baking dish with cooking spray; set aside.
  3. Drain the sweet potatoes; transfer to a large bowl. Use a potato masher or wooden spoon to mash potatoes until smooth. Stir in 1/4 cup brown sugar or substitute eggs, nutmeg, and cinnamon. Stir in milk. Pour into the prepared dish.
  4. For topping, in a medium bowl, stir together pecans, 1/4 cup remaining brown sugar or substitute, flour, and butter; sprinkle onto potatoes.
  5. Bake, uncovered, about 30 minutes or until potatoes are heated through and topping is golden brown. Serve warm. makes 10 (1/3-cup) servings.

From the Test Kitchen

*Sugar Substitutes:

Choose from Sweet 'N Low Brown or Sugar Twin Granulated Brown. Follow the package directions to use the product amount equivalent to 1/2 cup brown sugar.

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Nutrition Facts (Sweet Potato Casserole)

  • Per serving:
  • 229 kcal ,
  • 13 g fat
  • (3 g sat. fat ,
  • 52 mg chol. ,
  • 58 mg sodium ,
  • 27 g carb. ,
  • 3 g fiber ,
  • 4 g pro.
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