Rating: 5 stars
65 Ratings
  • 1 star values: 1
  • 2 star values: 0
  • 3 star values: 2
  • 4 star values: 3
  • 5 star values: 59

Sprinkle a buttery, brown sugar and pecan mixture over the top of the creamy potatoes in this sweet potato casserole that's sweet enough to be dessert.

Recipe by Cooking Light November 2002

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Read the full recipe after the video.

Recipe Summary

Yield:
18 servings (serving size: about 1/2 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375°.

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  • Place potato in a Dutch oven, and cover with water. Bring to a boil. Reduce heat; simmer 12 minutes or until tender. Drain.

  • Combine the half-and-half and next 4 ingredients (half-and-half through egg) in a large bowl, stirring with a whisk. Add potato to egg mixture; beat with a mixer at medium speed until smooth. Spoon potato mixture into a 13 x 9-inch baking dish coated with cooking spray.

  • Combine flour and sugar in a food processor; pulse to combine. Add chilled butter; pulse until mixture resembles coarse meal. Stir in pecans; sprinkle over potato mixture.

  • Cover and bake at 375° for 15 minutes. Uncover and bake an additional 25 minutes or until the topping is browned and the potatoes are thoroughly heated.

Nutrition Facts

250 calories; calories from fat 23%; fat 6.3g; saturated fat 2.4g; mono fat 2.5g; poly fat 1g; protein 3.3g; carbohydrates 46.1g; fiber 2.7g; cholesterol 22mg; iron 1.2mg; sodium 149mg; calcium 49mg.
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