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Pecan-Topped Sweet Potato Casserole

Total time 2 hrs, 20 mins
Yield Makes 8 servings

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

Nutrition Information

  • calories 267
  • fat 8.8 g
  • satfat 3.4 g
  • monofat 3.5 g
  • polyfat 1.4 g
  • protein 3.7 g
  • carbohydrate 44.5 g
  • fiber 3.6 g
  • cholesterol 35 mg
  • iron 1.4 mg
  • sodium 256 mg
  • calcium 75 mg

How to Make It

  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.