Sweet Potato Casserole
I have had this recipe for quite a few years. It is very easy to make (you use canned sweet potatoes) and is very good.
I have had this recipe for quite a few years. It is very easy to make (you use canned sweet potatoes) and is very good.
- Carbohydrate 42.0150050472927 g
- Cholesterol 52.1554166845335 mg
- Fat 15.1913425121781 g
- Fiber 1.45820002438827 g
- Protein 2.72651750110712 g
- Saturated Fat 5.78309000468798 g
- Serving Size 1 1 Serving (78g)
- Sodium 130.970666729269 mg
- Sugar 40.5568050229044 g
- Trans Fat 0.994055334053238 g
- Calories 305 calories
Step-by-step
- Heat oven to 350 degrees.
- In large mixing bowl, combine all casserole ingredients. Beat until light and fluffy.
- Place in 8 x 8 x 2 inch pan.
- Cream together butter, flour and sugar.
- Stir in pecans.
- Spread mixture evenly over top of potato mixture
- Bake for approx. 50 minutes. Serve hot.
Classic sweet potato casserole resembles a plain holiday mash until a rich pecan streusel transforms the texture. Relying on canned sweet potatoes saves significant prep work, but certain missteps easily compromise the final dish.
- Drain the canned sweet potatoes thoroughly in a colander for at least five minutes to remove excess canning liquid. Trapped moisture prevents the dairy, egg, and sugar mixture from whipping into a light, fluffy consistency.
- Beat the base thoroughly using an electric mixer fitted with the paddle attachment. Incorporating air into the softened potatoes ensures a smooth interior instead of a dense, heavy purée.
- Cut the softened butter into tablespoon-sized pieces before creaming it with the flour and brown sugar for the topping. Cold butter will not integrate properly, resulting in a greasy layer rather than a crumbly streusel.
- Bake the casserole uncovered in an 8x8x2-inch pan at 350 degrees Fahrenheit for approximately 50 minutes. Watch for the edges to bubble vigorously and the pecan topping to turn deep golden brown before removing it from the oven.
- Substitute cornstarch for all-purpose flour at a 1:1 ratio if you require a gluten-free topping.
Proper baking creates a crisp exterior shell that contrasts sharply with the soft interior. Let the casserole rest for ten minutes after baking to help the slices hold their shape upon serving.
