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Crunchy Sweet Potato Casserole

Crunchy Sweet Potato Casserole
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?"
8 ServingsPrep: 20 min. Bake: 35 min.

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.
© Taste of Home 2013

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Crunchy Sweet Potato Casserole (continued)

Nutrition Facts: 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.
© Taste of Home 2013