Sweet Potato Casserole
A lightened up version of the classic sweet potato casserole with pecan streusel topping.
Ingredients
Sweet Potato Base
- 333 Sweet Potato
- 222 Eggs
- 3 Tbsp3 Tbsp3 Tbsp Unsalted Butter, softened
- 1 tsp1 tsp1 tsp Vanilla Extract
- 1/4 cup1/4 cup1/4 cup Heavy Cream (Whipping Cream)
- 1/3 cup1/3 cup1/3 cup Pure Maple Syrup
- 3 Tbsp3 Tbsp3 Tbsp Unsalted Butter, melted
- 2 tsp2 tsp2 tsp Ground Cinnamon
- 1/2 tsp1/2 tsp1/2 tsp ground Nutmeg
Pecan Streusel Topping
- 3/4 cup3/4 cup3/4 cup Pecans, chopped
- 3 Tbsp3 Tbsp3 Tbsp All Purpose Flour
- 3 Tbsp3 Tbsp3 Tbsp Unsalted Butter, softened
- 1/4 cup1/4 cup1/4 cup Brown Sugar
- pinch pinch pinch Salt
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Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
Sweet Potato Base
- Preheat oven to 350F. Peel the sweet potatoes and cut them into large chunks. Boil for 30 minutes or until you can easily pierce the sweet potatoes with a fork. Once the sweet potatoes are done boiling, drain them then put them in a large boil. Then mash them very well.
- While the sweet potatoes are cooking, mix the eggs vanilla, extract, cream, maple syrup, melted butter, cinnamon and nutmeg. Then add this mixture to the mashed sweet potatoes and mix well. Use a hand mixer if you have one.
- Transfer the sweet potatoes to a greased 8x8 baking dish or pan.
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My Notes:
About This Recipe
Show nutritional information
Coconut Free Nightshade Free Pescetarian Shellfish Free Side Dishes Sugar Alcohol Free VegetarianThis is our estimate based on online research. | |
Calories: | 405 |
Fat: | 27 g |
Carbohydrates: | 38 g |
Protein: | 10 g |
Cholesterol: | 50 g |
Sodium: | 101 mg |
Fiber: | 5 g |
Sugars: | 21 g |
Sugar Alcohol: | 0 g |
Calculated for total recipe. |
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