Sweet potato casserole

Sweet Potato Casserole:
Active prep time: 30 minutes
Cook time: 2 hours 10 minutes
Serves: 16

Sweet potato filling:

• 5 sweet potatoes
• 1/4 C vegetable oil
• 1/4 C white granulated sugar
• 2 eggs
• 1/2 t salt
• 4 T unsalted butter, softened
• 1 t vanilla extract

Pecan topping:

• 1 1/2 C brown sugar
• 1/2 C flour
• 3/8 t baking powder
• 1/4 t salt
• 1 1/2 C chopped pecans
• 3/4 C butter, melted

For the sweet potato filling: Preheat oven to 350º. Pierce sweet potatoes with a fork, brush with vegetable oil and wrap in foil. Bake for 1 1/2 hours, until soft. Remove sweet potatoes from oven and allow them to cool. Peel sweet potatoes and combine with sugar, eggs, salt, butter and vanilla in a large mixing bowl. Beat with a mixer at medium speed until smooth. Transfer sweet potato mixture into a 9x13 pan. 

For the pecan topping: Combine the brown sugar, flour, baking powder, salt, pecans and butter and stir. Spread over the top of sweet potato mixture. 

Bake casserole at 350º for 40 minutes. Casserole should be bubbling. 

Nutrition Facts

Serving Size 92 g

Amount Per Serving

Calories  333 Calories from Fat  206

% Daily Value*

Total Fat  22.9g 35%

Saturated Fat  8.8g 44%

Cholesterol  51mg 17%

Sodium  205mg 9%

Total Carbohydrates  31.4g 10%

Dietary Fiber  2.6g 10%

Sugars  17.0g

Protein  2.7g

Vitamin A 9% • Vitamin C 11% Calcium 4% • Iron 5%

Nutrition Grade D

* Based on a 2000 calorie diet

Nutritional Analysis

Bad points

• High in saturated fat
• High in sugar