Sweet Potato Casserole With Pecan Topping
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Eggs | Vegetables | 1 | Servings | |
INGREDIENTS
| 3 | lb | Sweet potatoes |
| 3/4 | c | Orange juice |
| 2 | Large eggs | |
| 2 | T | Butter, melted |
| 2 | T | Sugar |
| 1 1/2 | t | Ground cinnamon |
| 1/2 | t | Ground nutmeg |
| 1/2 | c | All purpose flour |
| 1/4 | c | + 2 tb Golden brown sugar |
| Firmly packed | ||
| 1/2 | t | Ground cinnamon |
| 1/4 | c | 1/2 stick butter at room |
| Temperature | ||
| 1/2 | c | Chopped pecans |
INSTRUCTIONS
For sweet potatoes: Preheat oven to 350F. Place 3 pounds sweet potatoes in baking pan and bake until all potatoes are tender, about 1 hour. Maintain oven temperature. Butter 8x8x2" square glass baking dish. Scrap sweet potato pulp from potato skins. Using electric mixer, mash sweet potatoes. Add orange juice, eggs, melted butter, sugar, ground cinnamon, and nutmeg. Beat until sweet potatoes are smooth. Season to taste with salt and pepper. Spoon potatoes into prepared baking dish. FOR TOPPING: Combine flour, brown sugar, and ground cinnamon in medium bowl. Add butter and cut in until mixture resembles coarse crumbs. Mix in chopped pecans. Sprinkle pecan From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 2483
Calories From Fat: 1068
Total Fat: 123.1g
Cholesterol: 568.7mg
Sodium: 345.9mg
Potassium: 2943.2mg
Carbohydrates: 312.5g
Fiber: 34.8g
Sugar: 98.4g
Protein: 43.5g