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Sweet Potato Casserole
If you are starting to plan out your Thanksgiving menu then this one is for you. I “real foodinized” an old family sweet potato casserole recipe that called for 2 cups of brown sugar…yikes!
Prep Time
15 mins
Cook Time
15 mins
Total Time
35 mins
Servings: 6 people
Course:
Side Dish
Cuisine:
American
Ingredients
- 2 sweet potatoes
- 3 tablespoons butter preferably unsalted
- 2 teaspoons pure vanilla extract
- 1/3 cup milk
- 1 egg
- 1 tablespoon pure maple syrup
For The Topping
- 1 cup pecans chopped
- 1/3 cup whole-wheat flour
- 4 tablespoons butter preferably unsalted
- 1 tablespoon pure maple syrup
Instructions
- Preheat oven to 350 degrees F.
- Peel, cube and boil sweet potatoes until tender. If you cut the cubes small enough (1 ½” to 2”) they shouldn’t take more than 10 minutes. Drain potatoes.
- Add the butter, vanilla, milk, egg and syrup to potatoes and mash/mix together by hand with a potato masher or fork or you can use an electric mixer.
- Transfer mashed potato mixture to a square casserole dish.
- Mix together the pecans and flour for the topping. Melt the butter and syrup together and stir into the pecan mixture.
- Evenly spread pecan topping on top of the potatoes in casserole dish.
- Bake for 20 – 25 minutes or until bubbly.
Cup of Yum
Notes
- Nutrition Facts Sweet Potato Casserole Amount Per Serving Calories 331 Calories from Fat 234 % Daily Value* Fat 26g40%Saturated Fat 10g63%Cholesterol 64mg21%Sodium 157mg7%Potassium 264mg8%Carbohydrates 21g7%Fiber 4g17%Sugar 7g8%Protein 5g10% Vitamin A 6625IU133%Vitamin C 1.2mg1%Calcium 60mg6%Iron 1mg6% * Percent Daily Values are based on a 2000 calorie diet.
- Calories 331
- Calories from Fat 234
- % Daily Value*
- Fat 26g
- 40%
- Saturated Fat 10g
- 63%
- Cholesterol 64mg
- 21%
- Sodium 157mg
- 7%
- Potassium 264mg
- 8%
- Carbohydrates 21g
- 7%
- Fiber 4g
- 17%
- Sugar 7g
- 8%
- Protein 5g
- 10%
- Vitamin A 6625IU
- 133%
- Vitamin C 1.2mg
- 1%
- Calcium 60mg
- 6%
- Iron 1mg
- 6%