Sweet Potato Casserole
Servings 10 servings
Calories 409kcal
Ingredients
- 5 medium-large sweet potatoes scrubbed clean skin intact
- 1/2 cup evaporated milk
- 3/4 cup light brown sugar packed
- 4 Tbsp butter melted
- 2 large eggs
- 1 1/2 tsp pumpkin pie spice
- 1/2 tsp salt
- Streusel topping:
- 3/4 cup all purpose flour
- 3/4 cup light brown sugar
- 1/2 tsp pumpkin pie spice
- 1/4 tsp salt
- 1/2 cup cold butter cubed
- 1/2 cup chopped pecans
Instructions
- Preheat the oven to 375°F. Line a baking sheet with parchment or foil.
- Use a sharp knife to pierce the sweet potatoes 3-4 times. Place on baking sheet. Bake for 60-70 minutes or until fork tender. Lower the oven temperature to 350°F.
- Allow sweet potatoes to rest until cool enough to handle. Use a spoon to remove from skin.
- Add sweet potato flesh to a medium-size mixing bowl with the evaporated milk, brown sugar, melted butter, eggs, pumpkin pie spice and salt. Using an electric mixer, whip until smooth.
- Spray a 2 quart casserole dish with cooking spray. Spread whipped filling evenly into dish.
- To make streusel topping: In a small mixing bowl mix together the flour, brown sugar, pumpkin pie spice and salt. Using a pastry blender or 2 forks, cut butter into crumbs until it resembles peas. Stir in the pecans. Sprinkle on top of filling.
- Bake in 350°F oven for 45-55 minutes or until the topping is golden and sweet potatoes are set when gently shaken. Serve warm.
Nutrition
Serving: 1serving | Calories: 409kcal | Carbohydrates: 56g | Protein: 5g | Fat: 20g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 53mg | Sodium: 395mg | Potassium: 362mg | Fiber: 3g | Sugar: 37g | Vitamin A: 635IU | Vitamin C: 1mg | Calcium: 79mg | Iron: 1mg