Sweet Potato Casserole
TOTAL TIME: Prep: 10 min. Bake: 25 min.
YIELD: 8 servings.
I make this classic sweet potato casserole without marshmallows for Thanksgiving, but I also have been known to serve it with meat loaf and even grilled meat. —Eleanor Sherry, Highland Park, Illinois
Ingredients
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CASSEROLE:
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2-1/4 to 2-1/2 pounds sweet potatoes, cooked, peeled and mashed (about 4 cups)
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1/3 cup butter, melted
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2 large eggs, lightly beaten
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1/2 cup 2% milk
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1 teaspoon vanilla extract
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1/2 cup sugar
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TOPPING:
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1/2 cup chopped nuts
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1/2 cup sweetened shredded coconut
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1/2 cup packed brown sugar
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3 tablespoons butter, melted
Directions
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1.
In a large bowl, combine mashed potatoes, butter, eggs, milk, vanilla and sugar. Spread into a greased 1-1/2-qt. casserole dish.
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2.
Combine topping ingredients and sprinkle over potatoes. Bake at 375° until a thermometer reads 160°, about 25 minutes.
Nutrition Facts
3/4 cup: 445 calories, 21g fat (10g saturated fat), 80mg cholesterol, 152mg sodium, 62g carbohydrate (42g sugars, 5g fiber), 6g protein.
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