Sweet Potato Casserole With Praline Topping

In this twist on sweet potato casserole, a classic holiday favorite, the streusel is both stirred into the casserole and sprinkled on top. For more recipes like this, see our complete collection of sweet potato recipes.

Yield: 8 servings (serving size: 3/4 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 376
  • Calories from fat: 21%
  • Fat: 8.8g
  • Saturated fat: 1.4g
  • Monounsaturated fat: 4.1g
  • Polyunsaturated fat: 2.6g
  • Protein: 5.4g
  • Carbohydrate: 70.1g
  • Fiber: 3.8g
  • Cholesterol: 1mg
  • Iron: 1.9mg
  • Sodium: 115mg
  • Calcium: 97mg

Ingredients

  • 1 cup all-purpose flour
  • 2/3 cup packed brown sugar
  • 1/4 cup chopped pecans, toasted
  • 1/4 cup stick margarine, melted
  • 1/2 teaspoon ground cinnamon
  • 4 medium sweet potatoes, peeled and halved (about 2 1/2 pounds)
  • 1/2 cup granulated sugar
  • 1 1/2 teaspoons vanilla extract
  • 1 large egg white
  • 1 (5-ounce) can fat-free evaporated milk
  • Cooking spray

Preparation

  1. Preheat oven to 350°.
  2. Combine first 5 ingredients in a small bowl, stirring to form a streusel. Set aside.
  3. Place potatoes in a Dutch oven; add water to cover. Bring to a boil; cover, reduce heat, and simmer 30 minutes or until very tender. Drain well; mash in a large bowl. Stir in 1 cup streusel, granulated sugar, vanilla, egg white, and milk. Spoon into a 2-quart casserole coated with cooking spray; top with remaining streusel. Bake at 350° for 45 minutes.
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