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Pecan-Topped Sweet Potato Casserole

Pecan-Topped Sweet Potato Casserole

Southern Living NOVEMBER 2010

  • Yield: Makes 8 servings
  • Total:2 Hours, 20 Minutes

Ingredients

  • SWEET POTATO FILLING:
  • 2 1/2 pounds sweet potatoes (about 5 medium)
  • 2 tablespoons butter, softened
  • 1/2 cup firmly packed brown sugar
  • 1/2 cup 2% reduced-fat milk
  • 1 large egg
  • 1/2 teaspoon salt
  • 1/2 teaspoon vanilla extract
  • Vegetable cooking spray
  • PECAN TOPPING:
  • 3 tablespoons all-purpose flour
  • 1/4 cup firmly packed brown sugar
  • 1 tablespoon cold butter, cut into small pieces
  • 1/3 cup finely chopped pecans

Preparation

1. Prepare filling: Preheat oven to 400°. Bake sweet potatoes on a baking sheet 1 hour or until tender. Reduce oven temperature to 350°. Let potatoes stand until cool to touch (about 20 minutes); peel and mash with a potato masher.

2. Beat mashed sweet potatoes, 2 Tbsp. softened butter, and next 5 ingredients at medium speed with an electric mixer until smooth. Spoon mixture into an 11- x 7-inch baking dish coated with cooking spray.

3. Pulse flour and 1/4 cup firmly packed brown sugar in a food processor until combined. Add 1 Tbsp. cold butter, and process 45 seconds or until mixture resembles coarse meal; stir in finely chopped pecans. Sprinkle mixture over Sweet Potato Filling in baking dish.

4. Bake at 350° for 40 to 45 minutes or until topping is golden brown.

Nutritional Information

Amount per serving
  • Calories: 267
  • Fat: 8.8g
  • Saturated fat: 3.4g
  • Monounsaturated fat: 3.5g
  • Polyunsaturated fat: 1.4g
  • Protein: 3.7g
  • Carbohydrate: 44.5g
  • Fiber: 3.6g
  • Cholesterol: 35mg
  • Iron: 1.4mg
  • Sodium: 256mg
  • Calcium: 75mg
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Pecan-Topped Sweet Potato Casserole recipe

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