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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (114g) Recipe makes 20 servings |
||
| Calories 310 | ||
| Calories from Fat 118 | (38%) | |
| Amount Per Serving | %DV | |
| Total Fat 13.2g | 20% | |
| Saturated Fat 6.9g | 34% | |
| Monounsaturated Fat 4.2g | ||
| Polyunsaturated Fat 1.1g | ||
| Trans Fat 0.0g | ||
| Cholesterol 70mg | 23% | |
| Sodium 123mg | 5% | |
| Potassium 282mg | 8% | |
| Total Carbohydrate 45.9g | 15% | |
| Dietary Fiber 1.6g | 6% | |
| Sugars 33.1g | ||
| Protein 3.7g | 7% | |
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Ingredients
- 1 (28 ounce) can sweet potatoes, drained
- 1 cup sugar
- 1 teaspoon vanilla
- 4 eggs
- 1 cup evaporated milk
- 1/2-1 cup butter
- 1 dash cinnamon
- 2 cups brown sugar
- 1/2 cup pecans, chopped
- 1 cup flour
- 1/2-1 cup butter, melted
Directions
1
Drain liquid from potatoes, place potatoes in lg bowl and mix well.2
Mixture will be runny.3
Add next 6 ingredients and mix until well blended.4
Pour in baking dish.5
Top with mixture of: brown sugar, pecans, flour, melted margarine.6
Bake 350* uncovered 45 minutes.
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- Course > Side Dishes
- Main Ingredient > Vegetables
- Cuisine > North American > United States > Southern
- Preparation > Time to Make > < 4 hours
- Preparation > Simple
- Preparation > Equipment > Oven > Casseroles
- Preparation > Number of Servings > For Large Groups
- Occasion > Holiday/Event > Non-Religious > Thanksgiving
- Occasion > Holiday/Event > Religious > Easter
- Occasion > Holiday/Event > Religious > Christmas
- Occasion > Everyday
- Dietary > Vegetarian
- Dietary > Low in... > Low Sodium
Featured Reviews for This Recipe
On Mar 23, 2008
Yum! I just made this today for Easter lunch and there were no leftovers! I had never had sweet potatoes, nor tried to make them and I found this recipe last night. Turned out wonderful! Assembled it last night and baked today. I only used 1/2 cup butter for the first mixture and it didn't need more. I thought about nixing the topping, but it really added a lot to the dish. Not a low fat recipe, but worth cheating for!
From: Missy Wright
On Dec 7, 2002
Wow! This was a surprise. I used 5 sweet potatoes, boiled, peeled and mashed, instead of the canned sweet potatoes. The recipe does not state what size baking dish to use so I used a large corning ware casserole dish. The mixture had a soup consistancy and my whole family was skeptical about what would actually come out of the oven. The topping tastes like pralines after it is cooked and the casserole rises and is fluffy and delicious. We will definately make this again.
From: Caryn
On Dec 23, 2002
This was a huge hit at our Thanksgiving table!!! The casserole was sweet, buttery, and crunchy. I chose to use the 1/2 cup of butter (in both parts of the recipe) rather than the 1 cup, and I can't imagine having used more than that amount. I doubled the recipe and baked it in a 9x13-inch baking dish. This casserole is definetly going to be sitting on my table for Christmas dinner!
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