Sweet Potato Casserole
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 208.6
- Total Fat: 10.9 g
- Cholesterol: 76.9 mg
- Sodium: 292.6 mg
- Total Carbs: 26.1 g
- Dietary Fiber: 3.6 g
- Protein: 4.8 g
View full nutritional breakdown of Sweet Potato Casserole calories by ingredient
Introduction
Fools the tastebuds into thinking there's a lot more sugar in this recipe by using traditional pumpkin pie type spices. Fools the tastebuds into thinking there's a lot more sugar in this recipe by using traditional pumpkin pie type spices.Number of Servings: 6
Ingredients
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2 1/2 pounds sweet potatoes (about 3 large), scrubbed
2 large eggs, lightly beaten with a fork
3 tablespoons unsalted butter, melted plus more for the preparing the pan (or use Pam for pan)
2 tablespoons packed dark brown sugar
1 teaspoon kosher salt
1 teaspoon ground cinnamon
1 teaspoon ground ginger
Pinch to 1/4 freshly grated nutmeg
Freshly ground black pepper to taste (or use some cayenne pepper for a little bit more kick. Goes great with the sweetness of this recipe)
1/4 cup coarsely chopped pecans
Directions
Preheat the oven to 400 degrees F. Put the sweet potatoes on a baking sheet and pierce each one 2 or 3 times with a fork. Bake for 45 to 60 minutes or until tender. Set aside to cool.
Turn the oven down to 350 degrees F. Scoop the sweet potato out of their skins and into a medium bowl. Discard the skins. Mash the potatoes until smooth. Add the eggs, butter, brown sugar, salt, cinnamon, ginger, nutmeg, and pepper to taste. Whisk the mixture until smooth.
Butter/spray an 8 by 8-inch casserole. Pour the sweet potato mixture into the pan and sprinkle the top with the pecans. Bake for 30 to 40 minutes until a bit puffy. Serve immediately.
Serving Size: approx 1 cup
Number of Servings: 6
Recipe submitted by SparkPeople user JEANKNICK.
Turn the oven down to 350 degrees F. Scoop the sweet potato out of their skins and into a medium bowl. Discard the skins. Mash the potatoes until smooth. Add the eggs, butter, brown sugar, salt, cinnamon, ginger, nutmeg, and pepper to taste. Whisk the mixture until smooth.
Butter/spray an 8 by 8-inch casserole. Pour the sweet potato mixture into the pan and sprinkle the top with the pecans. Bake for 30 to 40 minutes until a bit puffy. Serve immediately.
Serving Size: approx 1 cup
Number of Servings: 6
Recipe submitted by SparkPeople user JEANKNICK.
Member Ratings For This Recipe
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ROSSYFLOSSY
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RAPUNZEL53
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RO2BENT
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NELLJONES
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SHELLLEY2