Sweet Potato Casserole with Pecan Crumble Topping
Need a lacto ovo vegetarian side dish? Sweet Potato Casserole with Pecan Crumble Topping could be a great recipe to try. One serving contains 279 calories, 3g of protein, and 8g of fat. For 49 cents per serving, this recipe covers 9% of your daily requirements of vitamins and minerals. This recipe serves 10. This recipe from Foodista requires flour, brown sugar, orange, and pecan pieces. This recipe is liked by 2 foodies and cooks. This recipe is typical of American cuisine. It can be enjoyed any time, but it is especially good for Thanksgiving. From preparation to the plate, this recipe takes roughly 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 38%. This score is not so tremendous. If you like this recipe, take a look at these similar recipes: Twice Baked Sweet Potato Potato Skins with Pecan Streusel (akan Individual Sweet Potato Casserole), Twice Baked Sweet Potato Potato Skins with Pecan Streusel (akan Individual Sweet Potato Casserole), and Twice Baked Sweet Potato Potato Skins with Pecan Streusel (akan Individual Sweet Potato Casserole).
Servings: 10
Preparation duration: -1 minutes
Cooking duration: -1 minutes
Ingredients:
1/2 cup brown sugar
1/2 cup brown sugar
2 tablespoons butter
1 egg, beaten
1/2 cup evaporated milk
1/3 cup flour
1 orange
1/2 cup pecan pieces
3/4 cup sugar
2 pounds sweet potatoes ( 3 cups mashed) (I used 4 large)
1/2 teaspoon vanilla
Equipment:
bowl
oven
pot
wooden spoon
blender
loaf pan
Cooking instruction summary:
- Preheat oven to 350F. In a a large pot, add sweet potatoes and fill with water until the potatoes are just covered. Bring to a boil, turn heat down and gently boil until potatoes are fork tender, about 15 minutes. In a large bowl add: beaten egg, sugar, evaporated milk, orange zest from the orange, 3 tablespoons of butter and vanilla.
- Add cooked and drained sweet potatoes to the large bowl and break up the sweet potatoes with a wooden spoon or a mixer on low speed. Add the freshly squeezed orange juice (about 1/4 cup) and mix until combined and potatoes are smooth. Put sweet potato mixture into a greased 9 x 5 loaf pan.
- For the crumb topping, mix brown sugar and flour, cut in the 2 tablespoons of butter then stir in the pecan pieces. cover the sweet potato casserole completely with the crumb topping. Decorate with pecan halves if desired. Bake for 25 minutes.
Step by step:
1. Preheat oven to 350F. In a a large pot, add sweet potatoes and fill with water until the potatoes are just covered. Bring to a boil, turn heat down and gently boil until potatoes are fork tender, about 15 minutes. In a large bowl add: beaten egg, sugar, evaporated milk, orange zest from the orange, 3 tablespoons of butter and vanilla.
2. Add cooked and drained sweet potatoes to the large bowl and break up the sweet potatoes with a wooden spoon or a mixer on low speed.
3. Add the freshly squeezed orange juice (about 1/4 cup) and mix until combined and potatoes are smooth. Put sweet potato mixture into a greased 9 x 5 loaf pan.For the crumb topping, mix brown sugar and flour, cut in the 2 tablespoons of butter then stir in the pecan pieces. cover the sweet potato casserole completely with the crumb topping. Decorate with pecan halves if desired.
4. Bake for 25 minutes.
Nutrition Information:
covered percent of daily need
