Sweet Potato Casserole with Pecans

Name: Sweet Potato Casserole with Pecans
Prep time: 10 min
Cook time: 60 min
Total time: 1 h 10 min
Yield: 12 servings.
Ingredients: 2 cans (40 ounces each) sweet potatoes, drained; 8 large eggs, lightly beaten; 1/2 cup sugar; 1/4 cup all-purpose flour; 2 teaspoons vanilla extract; 1 teaspoon salt; TOPPING:; 1 cup packed brown sugar; 1/3 cup all-purpose flour; 1 cup chopped pecans; 1/4 cup cold butter, cubed

TOTAL TIME: Prep: 10 min. Bake: 1 hour YIELD: 12 servings.

This convenient sweet potato casserole with pecan topping calls for canned sweet potatoes, so preparation time is minimal. The nutty brown sugar topping adds a bit of crunch. —Anita Briner, Etters, Pennsylvania

Ingredients

2 cans (40 ounces each) sweet potatoes, drained
8 large eggs, lightly beaten
1/2 cup sugar
1/4 cup all-purpose flour
2 teaspoons vanilla extract
1 teaspoon salt
TOPPING:
1 cup packed brown sugar
1/3 cup all-purpose flour
1 cup chopped pecans
1/4 cup cold butter, cubed

Directions

1. In a large bowl, mash sweet potatoes. Add the eggs, sugar, flour, vanilla and salt; beat until smooth. Transfer to a greased 13x9-in. baking dish.
2. In a small bowl, combine the brown sugar, flour and pecans; cut in butter until crumbly. Sprinkle over sweet potato mixture.
3. Bake, uncovered, at 325° for 60-70 minutes or until a thermometer reads 160°. Refrigerate leftovers.

Nutrition Facts

3/4 cup: 361 calories, 15g fat (4g saturated fat), 152mg cholesterol, 326mg sodium, 52g carbohydrate (40g sugars, 3g fiber), 7g protein.

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