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Sweet Potato Casserole

Sweet Potato Casserole

Photo: Randy Mayor; Styling: Melanie J. Clarke

Yield

12 servings (serving size: about 2/3 cup)

No Thanksgiving table is complete without this comforting classic. Whip cooked sweet potatoes with evaporated milk, a bit of sugar, and just enough butter until they're fluffy, smooth, and totally dreamy before topping with a buttery-rich brown sugar and pecan topping for a satisfying cool-weather casserole. A dash of cinnamon would be a welcome addition in the sweet potato mixture for an extra touch of toastiness. Be sure to let the casserole cool completely before digging in. 

Ingredients

  • Potatoes:
  • 2 pounds sweet potatoes, peeled and chopped
  • 3/4 cup granulated sugar
  • 1/4 cup evaporated low-fat milk
  • 3 tablespoons butter, melted
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • Cooking spray
  • Topping:
  • 1.5 ounces all-purpose flour (about 1/3 cup)
  • 2/3 cup packed brown sugar
  • 1/8 teaspoon salt
  • 2 tablespoons melted butter
  • 1/2 cup chopped pecans

Nutrition Information

  • calories 258
  • caloriesfromfat 32 %
  • fat 9.2 g
  • satfat 3.6 g
  • monofat 3.6 g
  • polyfat 1.5 g
  • protein 3.3 g
  • carbohydrate 42 g
  • fiber 2.5 g
  • cholesterol 43 mg
  • iron 1.2 mg
  • sodium 199 mg
  • calcium 54 mg

How to Make It

  1. Preheat oven to 350°.

  2. To prepare potatoes, place potatoes in a Dutch oven; cover with water. Bring to a boil. Reduce heat, and simmer 20 minutes or until tender; drain. Cool 5 minutes.

  3. Place potatoes in a large bowl; add granulated sugar, evaporated milk, 3 tablespoons melted butter, 1/2 teaspoon salt, and vanilla. Beat with a mixer at medium speed until smooth. Add eggs; beat well. Pour potato mixture into a 13 x 9–inch baking pan coated with cooking spray.

  4. To prepare topping, weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, brown sugar, and 1/8 teaspoon salt; stir with a whisk. Stir in 2 tablespoons melted butter. Sprinkle flour mixture evenly over potato mixture; arrange pecans evenly over top. Bake at 350° for 25 minutes or just until golden.

  5. Preheat broiler (remove casserole from oven).

  6. Broil casserole 45 seconds or until topping is bubbly. Let stand 10 minutes before serving.