Sweet Potato Casserole
Another holiday dish that my grandmother put to the table every year…and again, another of her recipes that I have modified. Her sweet potato casserole was a hit every year, but I found it a little too sweet for me a few years back. This version is still pretty sweet but it won’t accidentally be placed on the dessert table!
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 1
vegetarian
white meat free
contains gluten
red meat free
shellfish free
contains dairy
pescatarian
- 1 cup brown sugar
- 1/2 cup milk
- 1 teaspoon vanilla
- 1 cup chopped pecans
- 1/2 cup melted butter
- 2 eggs, lightly beaten
- topping:
- 1/2 cup brown sugar
- 1/3 cup flour
- 1/3 cup melted butter
- 3 cups mashed sweet potatoes
- Carbohydrate 718.901100842261 g
- Cholesterol 1640.26666667681 mg
- Fat 696.622886736279 g
- Fiber 10.4640004246478 g
- Protein 21.0911533460585 g
- Saturated Fat 398.001606674253 g
- Serving Size 1 1 Recipe (1701g)
- Sodium 4595.41800027605 mg
- Sugar 708.437100417613 g
- Trans Fat 47.1352486701598 g
- Calories 8969 calories
Combine first 6 ingredients. Pour into a buttered 1 1/2 to 2-quart casserole dish. Mix remaining ingredients together and sprinkle over top. Bake at 350° for 30 to 40 minutes, until hot
