Sweet Potato Casserole Recipe | MyRecipes - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by Kathy Kitchens Downie, RD
No Thanksgiving table is complete without this comforting classic. Whip cooked sweet potatoes with evaporated milk, a bit of sugar, and just enough butter until they're fluffy, smooth, and totally dreamy before topping
Ingredients
- 2 pounds sweet potatoes, peeled and chopped
- 3/4 cup granulated sugar
- 1/4 cup evaporated low-fat milk
- 3 tablespoons butter, melted
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 2 large eggs
- Cooking spray
Instructions
- Preheat oven to 350 °.
- To prepare potatoes, place potatoes in a Dutch oven; cover with water. Bring to a boil. Reduce heat, and simmer 20 minutes or until tender; drain. Cool 5 minutes.
- Place potatoes in a large bowl; add granulated sugar, evaporated milk, 3 tablespoons melted butter, 1/2 teaspoon salt, and vanilla. Beat with a mixer at medium speed until smooth. Add eggs; beat well. Pour potato mixture into a 13 x 9 –inch baking pan coated with cooking spray.
- To prepare topping, weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, brown sugar, and 1/8 teaspoon salt; stir with a whisk. Stir in 2 tablespoons melted butter. Sprinkle flour mixture evenly over potato mixture; arrange pecans evenly over top. Bake at 350 ° for 25 minutes or just until golden.
- Preheat broiler (remove casserole from oven).
- Broil casserole 45 seconds or until topping is bubbly. Let stand 10 minutes before serving.
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