Sweet Potato Casserole
If you are starting to plan out your Thanksgiving menu then this one is for you. I “real foodinized” an old family sweet potato casserole recipe that called for 2 cups of brown sugar…yikes!
Servings 6 people
Ingredients
- 2 sweet potatoes
- 3 tablespoons butter preferably unsalted
- 2 teaspoons pure vanilla extract
- ⅓ cup milk
- 1 egg
- 1 tablespoon pure maple syrup
For The Topping
- 1 cup pecans chopped
- ⅓ cup whole-wheat flour
- 4 tablespoons butter preferably unsalted
- 1 tablespoon pure maple syrup
Instructions
- Preheat oven to 350 degrees F.
- Peel, cube and boil sweet potatoes until tender. If you cut the cubes small enough (1 ½” to 2”) they shouldn’t take more than 10 minutes. Drain potatoes.
- Add the butter, vanilla, milk, egg and syrup to potatoes and mash/mix together by hand with a potato masher or fork or you can use an electric mixer.
- Transfer mashed potato mixture to a square casserole dish.
- Mix together the pecans and flour for the topping. Melt the butter and syrup together and stir into the pecan mixture.
- Evenly spread pecan topping on top of the potatoes in casserole dish.
- Bake for 20 – 25 minutes or until bubbly.
Notes
Nutrition Facts
Nutrition Facts
Sweet Potato Casserole
Amount Per Serving
Calories 331
Calories from Fat 234
% Daily Value*
Fat 26g40%
Saturated Fat 10g63%
Cholesterol 64mg21%
Sodium 157mg7%
Potassium 264mg8%
Carbohydrates 21g7%
Fiber 4g17%
Sugar 7g8%
Protein 5g10%
Vitamin A 6625IU133%
Vitamin C 1.2mg1%
Calcium 60mg6%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.