Sweet Potato Casserole
Recipe: #20980
September 17, 2015
"This is the one holiday dish you and your guests can't wait to dig in to when it's placed on the table, creamy sweet whipped sweet potatoes seasoned autumn spices and topped off with a crunchy cinnamon pecan topping"
Original is 7 servings
Ingredients
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- TOPPING - or Rice Krispie Topping option
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Nutritional
- Serving Size: 1 (355 g)
- Calories 706.8
- Total Fat - 37.9 g
- Saturated Fat - 16.4 g
- Cholesterol - 97.2 mg
- Sodium - 253.5 mg
- Total Carbohydrate - 87.7 g
- Dietary Fiber - 8.1 g
- Sugars - 51.6 g
- Protein - 10.1 g
- Calcium - 119.3 mg
- Iron - 8.2 mg
- Vitamin C - 26.1 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Prick the sweet potatoes all over with a fork. Microwave on high until tender, turning the potatoes once (DO NOT BOIL THE SWEET POTATOES!).
Step 2
When the sweet potatoes are fork tender remove and cool completely. When cooled, remove all the skin and discard.
Step 3
In a large bowl, add cooked sweet potatoes, butter, egg, sweetened condensed milk, sugar, vanilla and spices; Using an electric mixer, blend together until well mixed and smooth.
Step 4
Pour sweet potato mixture into a greased 8 x 4 round or 8 x 8 square inch baking dish. Set aside and prepare topping.
FOR THE TOPPING
Step 5
Mix all the topping ingredients together. Drop the topping evenly over the top of the sweet potato mixture.
Step 6
Bake at 350 for 40-45 minutes until bubbly and the topping is crispy.
NOTE: Rice Krispies cereal topping option. Mix 1 cup brown sugar with 1/2 cup butter, 1 1/2 cups rice krispies cereal, and 1 cup chopped pecans
Tips
No special items needed.
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