Sweet Potato Casserole
A delicious sweet potato casserole, made from roasted sweet potatoes, for a rich, deep flavor, and topped with a brown sugar pecan crumble.
Servings: 6 people
- 4 cups sweet potato baked (approx 3-4 large sweet potatoes or 4-5 medium sized)
- 1/4 cup brown sugar
- 2 eggs beaten
- 1/2 teaspoon salt
- 4 tablespoons butter softened
- 1/2 cup milk or evaporated milk
- 3/4 teaspoon vanilla extract
- 3/4 cup packed brown sugar
- 1 tsp cinnamon
- 1/2 cup all-purpose flour
- ¼ cup butter softened
- 2/3 cup chopped pecans
Preheat oven 425º F.
Wash and place sweet potatoes on a baking sheet, prick sweet potatoes all over with a fork.
Bake until tender, 45 to 60 minutes.
Let cool until you can handle them, then remove skins.
Turn oven to 325 degrees F (165 degrees C).
Add sweet potatoes, brown sugar, eggs, salt, butter, milk and vanilla extract to a large bowl. Mix until smooth.
Transfer to a 9x13 inch baking dish. Set aside.
In medium bowl, mix the brown sugar, cinnamon and flour together.
Cut in the butter, continue cutting it in until the mixture is coarse. Stir in the pecans. Sprinkle the mixture over the sweet potato mixture.
Bake in the preheated oven 30 minutes, or until the topping is lightly brown.
Calories: 513kcal | Carbohydrates: 66g | Protein: 7g | Fat: 25g | Saturated Fat: 10g | Cholesterol: 98mg | Sodium: 433mg | Potassium: 428mg | Fiber: 4g | Sugar: 42g | Vitamin A: 13130IU | Vitamin C: 2.1mg | Calcium: 88mg | Iron: 1.9mg