Sweet Potato Casserole
Servings and Ingredients
|4 lbs. sweet potatoes, scrubbed|
|1 c. Hy-Vee granulated sugar|
|⅓ c. Hy-Vee skim milk|
|¼ c. Hy-Vee unsalted butter, softened|
|2 Hy-Vee large eggs|
|1 tsp. Hy-Vee vanilla extract|
|1 c. Hy-Vee dark brown sugar|
|¼ c. Hy-Vee unsalted butter, melted|
|½ c. Hy-Vee flour|
|1 c. Hy-Vee pecan pieces|
- Preheat oven to 400 degrees. Place potatoes on baking pan and pierce with fork several times. Bake 45 to 60 minutes or until tender. Set aside to cool.
- Remove skins from sweet potatoes and place the potatoes in large mixing bowl. Add granulated sugar, milk, 1/4 cup butter, eggs and vanilla and mix until smooth. Spread into greased 9-by-13-inch pan.
- For topping, mix dark brown sugar, flour, 1/4 cup melted butter and pecan pieces until crumbly. Sprinkle over sweet potato mixture.
- Decrease oven to 350 degrees. Bake 30 to 35 minutes or until crumb topping begins to golden.
270 Calories per serving
Amounts Per Serving
- Total Fat: 9g
- Cholesterol: 35mg
- Sodium: 45mg
- Total Carbohydrates: 43g
- Protein: 4g
Vitamin A 350%
Vitamin C 30%
Hy-Vee Seasons Comfort Foods Cookbook.