Sweet Potato Casserole
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15 reviews
Excellent
Sweet Potato Casserole
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This Sweet Potato Casserole can be ready in a quarter of the usual time thanks to a quick prep trick!
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Ingredients
FOR THE SWEET POTATOES:
- 4 cups sweet potatoes cooked and peeled, see Notes
- ½ cup granulated sugar
- ¼ cup milk 2% or skim
- ¼ cup unsalted butter melted
- 2 teaspoons pure vanilla extract
- 2 large eggs whisked
- ½ teaspoon salt to taste
PECAN TOPPING:
- ½ cup all-purpose flour
- ½ cup light brown sugar firmly packed
- 2 tablespoons unsalted butter melted
- ½ cup pecans crushed, blitz in a magic bullet or food processor for a smoother crumb
- ½ teaspoon salt
- 2 tablespoons cinnamon sugar
Instructions
- Preheat oven to 350°F (175°C). Lightly spray a 13 x 9–inch baking dish with cooking oil spray (or grease with a light coating of butter); set aside.
FOR THE SWEET POTATOES:
- Beat sweet potatoes with the sugar, milk, butter, vanilla, eggs and salt. Mix well to combine. Pour into prepared baking dish. Set aside.
FOR THE TOPPING:
- Combine flour, brown sugar, butter, pecans and salt. Mix well to form crumbs. Sprinkle evenly over the sweet potatoes. Top evenly with the cinnamon sugar.
- Bake for 25 minutes or just until golden.
- Change oven settings to broil (or grill), and broil for 5-10 minutes, until the top has crisped a little and browned.
- Allow to stand for 5-10 minutes to set before serving.
Notes
- Fast MICROWAVE Method:Wrap 2 large sweet potatoes in one piece of paper towel each. Microwave on high settings for 8 minutes. Remove carefully from microwave and unwrap (being careful of the steam that will escape from inside the paper towels). Pierce all over with a fork, wrap again and microwave for a further 2 minutes until soft (if the centres are still a little hard, don't worry they will continue to cook in the oven later).Slow Roast OVEN Method:Preheat oven to 220°C | 430°F. Spray a baking tray/sheet with nonstick spray and arrange 2 large sweet potatoes the tray. Roast for one hour in the oven, or until soft (check them after 40 minutes, pierce with a fork, and continue roasting if needed).
- ORIGINALLY POSTED NOVEMBER 23, 2016
Nutrition Information
Show Details
Calories
342kcal
(17%)
Carbohydrates
50g
(17%)
Protein
4g
(8%)
Fat
15g
(23%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
2g
Monounsaturated Fat
5g
Trans Fat
0.4g
Cholesterol
70mg
(23%)
Sodium
353mg
(15%)
Potassium
309mg
(9%)
Fiber
3g
(12%)
Sugar
32g
(64%)
Vitamin A
9.783IU
(0%)
Vitamin C
2mg
(2%)
Calcium
56mg
(6%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8(as a side dish)
Amount Per Serving
Calories 342 kcal
% Daily Value*
| Calories | 342kcal | 17% |
| Carbohydrates | 50g | 17% |
| Protein | 4g | 8% |
| Fat | 15g | 23% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 70mg | 23% |
| Sodium | 353mg | 15% |
| Potassium | 309mg | 7% |
| Fiber | 3g | 12% |
| Sugar | 32g | 64% |
| Vitamin A | 9.783IU | 0% |
| Vitamin C | 2mg | 2% |
| Calcium | 56mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
15 reviews
Excellent
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