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Sweet Potato Casserole

  Sweet potatoes 1 1⁄2 Pound
  Granulated sugar 1⁄2 Cup (8 tbs)
  Milk 1⁄2 Cup (8 tbs)
  Beaten egg 1
  Butter 3 Tablespoon, cubed
  Vanilla 1 Teaspoon
  Packed brown sugar 1⁄2 Cup (8 tbs)
  All purpose flour 1⁄3 Cup (5.33 tbs)
  Butter 2 Tablespoon
  Pecan pieces 1⁄2 Cup (8 tbs)

1. Scrub and peel sweet potatoes. Cut off and discard woody portions and ends. Cut potatoes into cubes. Cook, covered, in a small amount of boiling water for 25 to 35 minutes or till potatoes are tender. Drain potatoes.
2. Combine hot sweet potatoes, granulated sugar, milk, egg, the 3 tablespoons butter, and vanilla. Using a wooden spoon, stir to break up potatoes but not completely mash them. Put mixture into a greased 2-quart square baking dish.
3. In a small mixing bowl, combine brown sugar and flour. Using a pastry blender, cut in the 2 tablespoons butter till mixture resembles coarse crumbs. Stir in pecan pieces. Sprinkle crumb mixture atop potatoes. Bake, uncovered, in a 350° oven about 25 minutes or till set. If desired, garnish with pecan halves.

Recipe Summary

Difficulty Level: 
Main Dish
Sweet Potato
Preparation Time: 
15 Minutes
Cook Time: 
60 Minutes
Ready In: 
75 Minutes

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Average: 4.1 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2638 Calories from Fat 962

% Daily Value*

Total Fat 111 g171.2%

Saturated Fat 45.9 g229.5%

Trans Fat 0 g

Cholesterol 384 mg128%

Sodium 530.6 mg22.1%

Total Carbohydrates 395 g131.5%

Dietary Fiber 27 g108%

Sugars 247.4 g

Protein 31 g61.8%

Vitamin A 1975.6% Vitamin C 28.3%

Calcium 51.8% Iron 51.7%

*Based on a 2000 Calorie diet


Sweet Potato Casserole Recipe