SWEET POTATO MASH WITH BROWN SUGAR RECIPES

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BROWN SUGAR-PECAN SWEET POTATO CASSEROLE - PILLSBURY.C…



Brown Sugar-Pecan Sweet Potato Casserole - Pillsbury.c… image

This pecan-topped sweet potato casserole inspired by Southern sweet potato pie makes a great side dish for holiday get-togethers -- just don’t plan on any leftovers!

Provided by Janelle Shank

Total Time 1 hours 45 minutes

Prep Time 20 minutes

Yield 6

Number Of Ingredients 8

1 cup pecans, roughly chopped
2 cans (29 oz each) and 1 can (15 oz) sweet potatoes or yams, drained
1 cup butter, melted
2 teaspoons pumpkin pie spice
2 teaspoons salt
1 1/2 cups packed brown sugar
1 cup buttermilk (whole milk would work fine if in a pinch)
3 eggs, beaten

Steps:

  • Heat oven to 350°F. Toast 1 cup pecans, roughly chopped, on foil-lined cookie sheet about 10 minutes or until you can smell them toasting. Set aside.
  • Drain 2 cans (29 oz each) and 1 can (15 oz) sweet potatoes or yams. Mash in large bowl. Add 1/2 cup melted butter, 2 teaspoons pumpkin pie spice, 2 teaspoons salt and 1/2 cup packed brown sugar. Mix, and add 1 cup buttermilk, stirring with spatula until well combined. Add 3 eggs, beaten; mix well.
  • Spoon into lightly greased 13x9-inch baking dish; cover with foil. Bake 40 minutes.
  • Meanwhile, mix 1/2 cup melted butter, 1 cup packed brown sugar and toasted pecans. Sprinkle with a pinch of pumpkin pie spice; set aside.
  • Remove foil after 40-minute bake time; top with brown sugar-pecan topping. Bake uncovered 35 to 40 minutes or until bubbly and set. Let stand 20 minutes before serving.

Nutrition Facts : Calories 1210 , CarbohydrateContent 159 g, CholesterolContent 215 mg, FatContent 11 , FiberContent 9 g, ProteinContent 15 g, SaturatedFatContent 26 g, ServingSize 1 Serving, SodiumContent 1560 mg, SugarContent 89 g, TransFatContent 1 1/2 g

SWEET POTATO CASSEROLE WITH PECANS RECIPE: HOW TO MAKE IT



Sweet Potato Casserole with Pecans Recipe: How to Make It image

This convenient sweet potato casserole with pecan topping calls for canned sweet potatoes, so preparation time is minimal. The nutty brown sugar topping adds a bit of crunch. —Anita Briner, Etters, Pennsylvania

Provided by Taste of Home

Categories     Side Dishes

Total Time 01 hours 10 minutes

Prep Time 10 minutes

Cook Time 60 minutes

Yield 12 servings.

Number Of Ingredients 11

2 cans (40 ounces each) sweet potatoes, drained
8 large eggs, lightly beaten
1/2 cup sugar
1/4 cup all-purpose flour
2 teaspoons vanilla extract
1 teaspoon salt
TOPPING:
1 cup packed brown sugar
1/3 cup all-purpose flour
1 cup chopped pecans
1/4 cup cold butter, cubed

Steps:

  • In a large bowl, mash sweet potatoes. Add the eggs, sugar, flour, vanilla and salt; beat until smooth. Transfer to a greased 13x9-in. baking dish. , In a small bowl, combine the brown sugar, flour and pecans; cut in butter until crumbly. Sprinkle over sweet potato mixture. , Bake, uncovered, at 325° for 60-70 minutes or until a thermometer reads 160°. Refrigerate leftovers.

Nutrition Facts : Calories 361 calories, FatContent 15g fat (4g saturated fat), CholesterolContent 152mg cholesterol, SodiumContent 326mg sodium, CarbohydrateContent 52g carbohydrate (40g sugars, FiberContent 3g fiber), ProteinContent 7g protein.

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