Sweet Potato Casserole
No Thanksgiving table is complete without this comforting classic. Whip cooked sweet potatoes with evaporated milk, a bit of sugar, and just enough butter until they're fluffy, smooth, and totally dreamy before topping with a buttery-rich brown sugar and pecan topping for a satisfying cool-weather casserole. A dash of cinnamon would be a welcome addition in the sweet potato mixture for an extra touch of toastiness. Be sure to let the casserole cool completely before digging in.
12 servings (serving size: about 2/3 cup)
Ingredients
Potatoes:
2 pounds sweet potatoes, peeled and chopped
3/4 cup granulated sugar
1/4 cup evaporated low-fat milk
3 tablespoons butter, melted
1/2 teaspoon salt
1 teaspoon vanilla extract
2 large eggs
Cooking spray
Topping:
1.5 ounces all-purpose flour (about 1/3 cup)
2/3 cup packed brown sugar
1/8 teaspoon salt
2 tablespoons melted butter
1/2 cup chopped pecans
Preparation
1. Preheat oven to 350°.
2. To prepare potatoes, place potatoes in a Dutch oven; cover with water. Bring to a boil. Reduce heat, and simmer 20 minutes or until tender; drain. Cool 5 minutes.
3. Place potatoes in a large bowl; add granulated sugar, evaporated milk, 3 tablespoons melted butter, 1/2 teaspoon salt, and vanilla. Beat with a mixer at medium speed until smooth. Add eggs; beat well. Pour potato mixture into a 13 x 9–inch baking pan coated with cooking spray.
4. To prepare topping, weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, brown sugar, and 1/8 teaspoon salt; stir with a whisk. Stir in 2 tablespoons melted butter. Sprinkle flour mixture evenly over potato mixture; arrange pecans evenly over top. Bake at 350° for 25 minutes or just until golden.
5. Preheat broiler (remove casserole from oven).
6. Broil casserole 45 seconds or until topping is bubbly. Let stand 10 minutes before serving.
Nutritional Information
Calories 258
Caloriesfromfat 32 %
Fat 9.2 g
Satfat 3.6 g
Monofat 3.6 g
Polyfat 1.5 g
Protein 3.3 g
Carbohydrate 42 g
Fiber 2.5 g
Cholesterol 43 mg
Iron 1.2 mg
Sodium 199 mg
Calcium 54 mg
Cooking Light
November 2008
