Sweet Potato Casserole
Try this Sweet Potato Casserole recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 1
white meat free
gluten free
red meat free
contains dairy
vegetarian
pescatarian
- 1/2 cup pecans chopped
- 1 cup evaporated milk
- topping:
- 1/2 cup brown sugar
- 1/4 teaspoon cinnamon
- 1 stick butter melted
- 1/2 teaspoon allspice
- 3/4 stick butter melted
- 1 pound sweet potatoes cooked, peeled
- 1-1/2 cup brown sugar
- 2 eggs (i use 3 or 4 to make a richer dish)
- 3/4 cup corn flakes crushed
- Carbohydrate 396.825318125354 g
- Cholesterol 581.8533 mg
- Fat 240.508898218158 g
- Fiber 19.9151213060296 g
- Protein 58.1393272135612 g
- Saturated Fat 129.693267329447 g
- Serving Size 1 1 Serving (1700g)
- Sodium 2396.90350357849 mg
- Sugar 376.910196819324 g
- Trans Fat 15.2524600044549 g
- Calories 3877 calories
Cut cooked sweet potatoes into chunks for easier blending. Blend. Combine all ingredients and beat until smooth. Bake in casserole dish (9x9) at 350 degrees for 45 minutes. Then add topping. Topping: Melt butter, add brown sugar, pecans and corn flakes. Spread over sweet potatoes and bake until crunchy (about 15 minutes).
