Sweet Potato Casserole with Praline Topping by
Emily Andreozzi
Tags: Holidays, Sweet
Ingredients
1 CUP All-Purpose Flour
2/3 Cup Packed Brown Sugar
1/4 CUP Chopped Pecans, toasted
1/4 CUP Stick Margarine, melted
1/2 TSP Ground Cinnamon
4 Medium Sweet Potatoes, peeled and halved (about 2-2 1/2 pounds)
1/2 CUP Granulated Sugar
1-1 1/2 TSP Vanilla Extract
1 Large White Egg
1 (5-Ounce) Can Fat-Free Evaporated Milk
Cooking Spray
1 CUP
All-Purpose Flour
2/3 Cup
Packed Brown Sugar
1/4 CUP
Chopped Pecans, toasted
1/4 CUP
Stick Margarine, melted
1/2 TSP
Ground Cinnamon
4
Medium Sweet Potatoes, peeled and halved (about 2-2 1/2 pounds)
1/2 CUP
Granulated Sugar
1
-1 1/2 TSP Vanilla Extract
1
Large White Egg
1
(5-Ounce) Can Fat-Free Evaporated Milk
Instructions
1. Preheat oven to 350 degrees F.
2. Combine first 5 ingredients in a small bowl, stirring to form a streusel. Set aside.
3. Place potatoes in a Dutch oven; add water to cover. Bring to a boil; cover, reduce heat, and simmer 30 minutes or until very tender. Drain well; mash in a large bowl. Stir in 1 cup streusel, granulated sugar, vanilla, egg white, and milk. Spoon into a 2 quart casserole dish coated with cooking spray; top with remaining streusel. Bake at 350 degrees F for 45 minutes.
Servings: 8
Serving Size: 1/8 of a recipe
Nutrition Information (per serving):
Calories |
359.52 |
Fat |
10.03 g |
Saturated Fat |
2.17 g |
Cholesterol |
5.71 mg |
Sodium |
105.87 mg |
Carbohydrates |
62.82 |
Fiber |
3.06 g |
Sugars |
33.35 g |
Protein |
5.85 g |