Sweet Potato Casserole
Created by crazee4cooking on September 17, 2015
- Servings: 7
- Prep Time: 25m
- Cook Time: 40-45m
- Recipe #20980
Ingredients
- 3 pounds sweet potatoes (about 6 medium)
- 1/2 cup butter, softened
- 1 large egg (beaten)
- 1/3 cup sweetened condensed milk
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1 teaspoon pure vanilla extract
- 1/2 cup granulated sugar
- TOPPING - or Rice Krispie Topping option
- 1 cup brown sugar
- 1 teaspoon ground cinnamon
- 1/3 cup all-purpose flour
- 1/4 cup butter, softened
- 1 cup chopped pecans
How to Make
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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!).
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Step 2: When the sweet potatoes are fork tender remove and cool completely. When cooled, remove all the skin and discard.
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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.
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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.
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FOR THE TOPPING
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Step 5: Mix all the topping ingredients together. Drop the topping evenly over the top of the sweet potato mixture.
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Step 6: Bake at 350 for 40-45 minutes until bubbly and the topping is crispy.
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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
Nutritional Facts
- 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