Sweet Potato Casserole
Creamy sweet potatoes topped with brown sugar and pecans - it doesn't get any better.
Servings: 8 servings
- 1 - 40 ounce can of cooked sweet potatoes drained
- 1 egg
- 3/4 cup sugar
- 1/2 stick butter
- 1/3 cup milk
- 2 tsp. cinnamon
- 1 tsp. allspice
- 1 tsp. baking powder
- 1/2 tsp. salt
- 1 cup brown sugar
- 1/3 cup plain flour
- 1/3 cup butter
- 1 cup chopped pecans
Preheat oven to 350° Fahrenheit.
Mix sweet potato ingredients together in a food processor until smooth. Pour into a 9-inch casserole dish that has been sprayed with non-stick cooking spray.
Mix brown sugar, flour, butter and pecans together. Spread evenly over potato mixture.
Bake 45 minutes to 1 hour or until casserole does not "jiggle."
Serving: 1 | Calories: 483kcal | Carbohydrates: 79g | Protein: 5g | Fat: 19g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 42mg | Sodium: 270mg | Potassium: 554mg | Fiber: 6g | Sugar: 54g | Vitamin A: 299IU | Vitamin C: 1mg | Calcium: 127mg | Iron: 2mg