Niki's Sweet Potato Casserole
Nutritional Info
- Servings Per Recipe: 16
- Amount Per Serving
- Calories: 180.0
- Total Fat: 11.3 g
- Cholesterol: 29.4 mg
- Sodium: 166.3 mg
- Total Carbs: 21.7 g
- Dietary Fiber: 1.9 g
- Protein: 2.3 g
View full nutritional breakdown of Niki's Sweet Potato Casserole calories by ingredient
Introduction
Sweet Potato recipe great for Thanksgiving. Found this in the Daily Herald newspaper. Sweet Potato recipe great for Thanksgiving. Found this in the Daily Herald newspaper.Number of Servings: 16
Ingredients
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Niki's Sweet Potato Casserole
2 1/2 pounds sweet potatoes (about 3 large) scrubbed
1 larg egg lightly beaten
1/4 cup unslated butter, melted, plus more for preparing the pan
2 Tablespoons packed dark brown sugar
1 teaspoon kosher salt
1/2 teaspoon ground cinnamon
Pinch of freshly grated nutmeg
Freshly ground black pepper
1/4 cup heavy whipping cream
1 1/2 teaspoons vanilla extract
TOPPING:
1/2 cup brown sugar
1/3 cup flour
1/2 cup chopped walnuts
1/2 cup chopped pecans
3 tablespoons butter
Directions
Preheat oven to 400 degrees. Put the sweet potatoes on a baking sheet and pierce each one 2 or 3 times with a fork. Bake for 45-60 minutes or until tender. Set aside to cool.
Turn the oven down to 350 degrees. Scoop the sweet potatoes out of their skins and into a medium-sized bowl. Discard the skins. Mash the potatoes until smooth. Add the eggs, butter, brown sugar, cream, vanilla extract, salt, cinnamon, nutmeg and pepper to taste. Whisk the mixture until smooth.
Butter an 8 X 8 inch casserole. Pour the sweet potato mixutre into the pan and sprinkle the top with the topping mixture. Bake for 30 to 40 muinutes until a bit puffy. Serve immediately. This recipe can be doubled and put together the night before.
Number of Servings: 16
Recipe submitted by SparkPeople user FINDJUDY.
Turn the oven down to 350 degrees. Scoop the sweet potatoes out of their skins and into a medium-sized bowl. Discard the skins. Mash the potatoes until smooth. Add the eggs, butter, brown sugar, cream, vanilla extract, salt, cinnamon, nutmeg and pepper to taste. Whisk the mixture until smooth.
Butter an 8 X 8 inch casserole. Pour the sweet potato mixutre into the pan and sprinkle the top with the topping mixture. Bake for 30 to 40 muinutes until a bit puffy. Serve immediately. This recipe can be doubled and put together the night before.
Number of Servings: 16
Recipe submitted by SparkPeople user FINDJUDY.