Pecan-topped Sweet Potato Casserole
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 4
- 2 eggs
- 1 teaspoon vanilla extract
- 1 teaspoon ground nutmeg
- 1/2 cup sugar
- 3 cups sweet potatoes or yams cooked (i used canned sweet potatoes.)
- 1 stick butter or margarine melted
- cooking oil spray or butter for greasing baking dish
- Carbohydrate 76.3682131081081 g
- Cholesterol 588.925304054054 mg
- Fat 35.3268183108108 g
- Fiber 0.114399995803833 g
- Protein 15.9956523648649 g
- Saturated Fat 18.3936646216216 g
- Serving Size 1 1 Serving (230g)
- Sodium 178.261236486486 mg
- Sugar 76.2538131123043 g
- Trans Fat 3.7107157972973 g
- Calories 676 calories
Topping: ? cup flour (I used self-rising flour.) ? stick butter or margarine, cool from the refrigerator 1 cup light brown sugar 1 cup chopped pecans In a large mixing bowl, mash 3 cups cooked sweet potatoes and mix with ? cup sugar, 2 eggs, 1 stick melted butter or margarine, 1 teaspoon vanilla, and 1 teaspoon ground nutmeg. (You may use an electric mixer to make a smooth mixture.) Pour into a greased 8-inch by 10-inch (or similar) oven-proof baking dish. (I used cooking oil spray to grease the baking dish.) Now make the topping: Mix ? cup flour, ? stick cool butter or margarine, 1 cup light brown sugar, and 1 cup chopped pecans, until crumbly. (You may want to use a pastry blender for the flour, butter, and brown sugar, and then stir in the pecans afterward.) Sprinkle topping over the sweet potato mixture in the baking dish, and bake at 350 degrees until bubbly and beginning to brown on top (about 20 to 30 minutes). This is my favorite holiday sweet potato casserole. It is very easy to make and the flavor is terrific! Enjoy!!!
