Pecan Sweet Potato Casserole

Name: Pecan Sweet Potato Casserole
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 2 servings.
Ingredients: 1 large sweet potato, peeled and cubed; 2 tablespoons sugar; 2 tablespoons 2% milk; 2 tablespoons beaten egg; 1 tablespoon butter, melted; 1/4 teaspoon vanilla extract; TOPPING:; 2 to 3 tablespoons chopped pecans; 2 tablespoons brown sugar; 1 tablespoon all-purpose flour; 1 tablespoon butter, melted

Creamy sweet potatoes are treated to a brown-sugar-and-pecan topping in this pared-down casserole. “I like to double the recipe for my company's Thanksgiving potluck,” Tina Browning writes from Lehigh Acres, Florida. “Everyone loves it.”

Ingredients

1 large sweet potato, peeled and cubed
2 tablespoons sugar
2 tablespoons 2% milk
2 tablespoons beaten egg
1 tablespoon butter, melted
1/4 teaspoon vanilla extract
TOPPING:
2 to 3 tablespoons chopped pecans
2 tablespoons brown sugar
1 tablespoon all-purpose flour
1 tablespoon butter, melted

Directions

Place sweet potato in a small saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 20-25 minutes or until tender. Drain. Place potato in a bowl; mash. Stir in the sugar, milk, egg, butter and vanilla until blended. Transfer to a 3-cup baking dish coated with cooking spray.
Combine topping ingredients; sprinkle over sweet potato mixture. Bake, uncovered, at 350° for 25-30 minutes or until heated through.

Nutrition Facts

1 cup: 273 calories, 16g fat (7g saturated fat), 90mg cholesterol, 136mg sodium, 29g carbohydrate (11g sugars, 4g fiber), 6g protein.

Originally published as Sweet Potato Casserole in Cooking for 2 Fall 2005

Reviews

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Average Rating:

zookeeperk

Oct 11, 2013

Enjoyed by all!!
Math

Mar 5, 2012

A keeper. Everyone loves this, even people who don't usually like sweet potatoes. I use egg whites only, and less sugar.
Louise.Hooper

Aug 30, 2010

This is very good. A little sweeter than I would have ordinarily made, but it's a delicious treat when you want something warm and comforting.
promito

Dec 21, 2009

This is on the sweet side but very good. Really enjoyed it and will make it again.
krista6082

Aug 10, 2008

This recipe smells so phenomenal even before its baked! I substituted Splenda white and brown sugar and it came out perfectly. I will definately be making this many times in the future!