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Sweet Potato Casserole With Pecans

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  Sweet potatoes 3 Large
  Sugar 1⁄4 Cup (4 tbs)
  Vanilla 1⁄3 Teaspoon
  Eggs 2 , beaten
  Butter 1 Cup (16 tbs) (2 Sticks)
  Cinnamon 1 Teaspoon
  Brown sugar 3⁄4 Cup (12 tbs)
  Flour 1⁄3 Cup (5.33 tbs)
  Pecans 1 Cup (16 tbs), coarsely chopped
  Salt 1 Pinch
  Butter 1⁄2 Cup (8 tbs), melted, divided (1 Stick)

1. Heat oven to 350°. Butter a 1 1/2-quart baking dish. Cook the sweet potatoes on high in the microwave for 15 minutes. Remove from skins and mash. In a small bowl mix sugar, vanilla, eggs, butter, and cinnamon. Add the sugar mixture to the potatoes. Mix well, and transfer to a prepared baking dish.
2. In a mixing bowl, combine the brown sugar, flour, pecans, salt, and melted butter. Mix well and sprinkle on the potatoes. Drizzle the remaining melted butter over the topping. Bake for 30 to 40 minutes. Do not let your teenage son start picking at this before dinner or you won't have any topping left!

Recipe Summary

Side Dish
Sweet Potato

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Average: 4.1 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 4773 Calories from Fat 3284

% Daily Value*

Total Fat 378 g581.5%

Saturated Fat 184.7 g923.3%

Trans Fat 0 g

Cholesterol 1148.7 mg382.9%

Sodium 681.9 mg28.4%

Total Carbohydrates 346 g115.3%

Dietary Fiber 29.8 g119%

Sugars 225.3 g

Protein 39 g77.9%

Vitamin A 1456.9% Vitamin C 20.7%

Calcium 41.7% Iron 57.2%

*Based on a 2000 Calorie diet

Sweet Potato Casserole With Pecans Recipe