Sweet Potatoes
• 4 cupssweet potatochopped
• 6Tbsp.unsalted buttersoftened
• 1/2cupbrown sugar
• 2eggs
• 2tsp.pumpkin pie spice
• 1/8tsp.salt
Brown Sugar Pecan Topping
• 1cupcornflakescrushed
• 1/2cupbrown sugar
• 1/2cuppecanschopped
• 1/4cupshredded coconut
• 4Tbsp.unsalted buttermelted
1. Place chopped sweet potatoes in a large saucepan. Cover with water; bring to a boil.
2. Boil 15 minutes or until tender; drain.
3. Combine cooked sweet potatoes and softened butter in a large mixing bowl; beat until smooth.
4. Add brown sugar, eggs, pumpkin pie spice, and salt and beat until blended.
5. Spoon into a 1.5 quart baking dish. (*You may prepare up to this point one day in advance and store, covered, in the refrigerator. Baking time will need to be increased by 15 minutes.)
6. Bake at 400 degrees for 25 minutes.
7. Combine topping ingredients in a small mixing bowl; sprinkle over casserole.
8. Bake 10 minutes longer or until golden brown.
Prep Time25minutes
Cook Time35minutes
Total Time1hour
Servings12
Calories255kcal
Nutrition Facts
Sweet Potato Casserole with Brown Sugar Pecan Topping
Amount Per Serving
Calories 255Calories from Fat 126
% Daily Value*
Total Fat 14g22%
Saturated Fat 7g35%
Cholesterol 53mg18%
Sodium 83mg3%
Potassium 216mg6%
Total Carbohydrates 30g10%
Dietary Fiber 2g8%
Sugars 20g
Protein 2g4%
Vitamin A133.6%
Vitamin C2.1%
Calcium4.4%
Iron8.4%
* Percent Daily Values are based on a 2000 calorie diet.