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Sweet Potato Casserole with Pecans

Sweet Potato Casserole with Pecans

The original recipe calls for the potatoes to be mixed up to a point, then topped with a streusel-type topping made with pecans. I was in a hurry, dumped it all in together, and threw some mini marshmallows on top instead. It was really good, but here are the correct instructions, with my version in the notes.
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Prep Time 15 minutes
Cook Time 50 minutes
Servings: 8
Course: Side Dish
Cuisine: Southern
Calories: 414
Ingredients Method Nutrition Notes

Ingredients
  

Sweet Potatoes
  • 6 medium sized sweet potatoes
  • 1/2 cup sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1/3 cup milk
  • 1/2 cup butter
Pecan Topping
  • 1/3 cup packed brown sugar
  • 1/3 cup finely chopped pecans
  • 2 tablespoons flour
  • 2 tablespoons butter

Method
 

  1. Cut the potatoes into large chunks. Cover with cold water.
  2. Bring to a boil. Boil until fork-tender, about 20 minutes. Drain.
  3. Preheat oven to 350 degrees F.
  4. In a mixer bowl, mix together the potatoes, sugar, eggs, vanilla, milk, and butter. Beat until the potatoes are smooth.
  5. Pour into a greased 12x8x2 baking dish.
  6. Mix together the brown sugar, pecans, flour, and 2 tablespoons butter, and sprinkle on top of the potato mixture.
  7. Bake at 350 degrees F for 30 minutes or until set.

Nutrition

Calories: 414kcalCarbohydrates: 58gProtein: 5gFat: 19gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 80mgSodium: 229mgPotassium: 638mgFiber: 6gSugar: 29gVitamin A: 24567IUVitamin C: 4mgCalcium: 85mgIron: 1mg

Notes

How I actually made it: I left out the 1/2 cup sugar, mixed all the remaining ingredients (including the topping ingredients) in the mixer bowl and beat them until the potatoes were smooth, poured it into a greased baking dish, topped it with mini marshmallows, and baked at 350 degrees F for 30 minutes or until set. It was really good.
Low in sodium, very high in vitamin A.

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