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Crunchy Sweet Potato Casserole Recipe

Thanksgiving wouldn't be the same for Scott Jones without this sensational side dish. "The caramelized pecan topping is a great change from marshmallows, but I don't think it's any lighter," he writes from Tulsa, Oklahoma. "Can you trim it down?"

This recipe is:

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Crunchy Sweet Potato Casserole Recipe

Prep: 20 min. Bake: 35 min.

Yield: 8 Servings

20 35 55

Ingredients

1-3/4 pounds sweet potatoes (about 3 large), peeled and cut into 2-inch pieces
2 eggs
1/2 cup butter, softened
1/3 cup milk
1 teaspoon vanilla extract
1 teaspoon lemon extract
TOPPING:
1 cup packed brown sugar
1/3 cup all-purpose flour
2 tablespoons plus 1-1/2 teaspoons cold butter
1/3 cup chopped pecans

Directions

Place the sweet potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender.
Drain and place in a food processor. Add the eggs, butter, milk and extracts; cover and process until smooth. Pour into a greased 1-1/2-qt. baking dish.
In a small bowl, combine brown sugar and flour. Cut in butter until crumbly. Sprinkle over sweet potato mixture; sprinkle with pecans. Bake, uncovered, at 350° for 35-40 minutes or until set. Yield: 6 servings.

Lighter version: Makeover Crunchy Sweet Potato Casserole

Nutritional Analysis: 1/2 cup equals 379 calories, 20 g fat (10 g saturated fat), 95 mg cholesterol, 189 mg sodium, 47 g carbohydrate, 2 g fiber, 4 g protein.

Originally published as Crunchy Sweet Potato Casserole in Light & Tasty October 2005

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(1-1) of 1 reviews

Reviewed on Sep. 18, 2011 by niferschmidt

This recipe won everyone in my family over. Nothing else will do during the holidays now. I manage a kitchen for a summer camp, & we make this to serve 70. The Campers love it!