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
Calories: 513kcal
Ingredients
- 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
Topping
- 3/4 cup packed brown sugar
- 1 tsp cinnamon
- 1/2 cup all-purpose flour
- ¼ cup butter softened
- 2/3 cup chopped pecans
Instructions
- 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.
Video
Nutrition
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