Sweet Potato Casserole with Crunchy Pecan Topping
One of my favorite side dishes for Thanksgiving is Sweet Potato Casserole. I wanted to try an alternative to the standard marshmallow topping so I tried out this sweet recipe from Mommy’s Kitchen. It was delicious and very easy to put together. Enjoy!
Sweet Potato Casserole with Crunchy Pecan Topping
This is a great alternative to one of my favorite sides for Thanksgiving. This Sweet Potato Casserole with Crunchy Pecan Topping substitutes the marshmallow with a perfect caramelized pecan and cereal rice topping. It was delicious and very easy to put together.
Ingredients
For the sweet potato:
- 5 cups sweet potatoes peeled. chopped and cooked (approx 5-6 large)
- 1/2 cup butter or margarine softened
- 1 large egg beaten or two small eggs
- 1/2 cup sweetened condensed milk
- 1 tsp cinnamon
- 1 tsp nutmeg
- 1 tsp vanilla extract
For the crunchy topping:
- 1 cup brown sugar
- 1/2 cup butter or margarine softened
- 2 cups crispy rice cereal rice krispies
- 1 cup chopped pecans
Instructions
For the sweet potato:
- Boil sweet potatoes whole with the skin on. When the sweet potatoes are cooked and fork tender. Remove from water and cool completely so you can remove the peeling. Alternatively, bake them in the oven at — until fork tender. Let cool & peel off skins.
- Add cooked sweet potatoes, butter, eggs, sweetened condensed milk, vanilla and spices together. Blend everything together with a mixer until smooth. Pour into a greased baking dish. Set aside and prepare topping.
For the crunchy topping:
- Mix all the topping ingredients together. Add the topping evenly over the top of the sweet potato mixture. Bake at 350-f for 40-45 minutes.
Notes
Recipe from Mommy’s Kitchen.
Nutrition
Calories: 416kcalCarbohydrates: 49gProtein: 4gFat: 24gSaturated Fat: 11gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 61mgSodium: 226mgPotassium: 445mgFiber: 4gSugar: 30gVitamin A: 14252IUVitamin C: 6mgCalcium: 95mgIron: 2mg
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