Sweet Potato Casserole Recipe
Ingredients
| Sweet potatoes | 3 Cup (48 tbs), cubed (cooked) | |
| Sugar | 1⁄4 Cup (4 tbs) | |
| Egg white | 4 | |
| Vanilla | 1 Teaspoon | |
| Cinnamon | 1 Teaspoon | |
| Brown sugar | 1⁄2 Cup (8 tbs) | |
| Flour | 3 Tablespoon | |
| Butter | 1 Tablespoon, melted | |
| Pecans | 1⁄4 Cup (4 tbs), chopped |
Nutrition Facts
Serving size: Complete recipe
Calories 1921 Calories from Fat 309
% Daily Value*
Total Fat 36 g55.8%
Saturated Fat 9.9 g49.4%
Trans Fat 0 g
Cholesterol 32.3 mg10.8%
Sodium 1735.7 mg72.3%
Total Carbohydrates 293 g97.7%
Dietary Fiber 20.5 g82%
Sugars 177.2 g
Protein 109 g218.2%
Vitamin A 1284.8% Vitamin C 18.9%
Calcium 29.1% Iron 34.8%
*Based on a 2000 Calorie diet
Directions
Spray a 1 1/4-quart casserole dish with cooking spray.
Set aside until ready to use.
In a food processor or with electric mixer, mix potatoes, sugar, egg whites, vanilla and cinnamon.
Spoon into prepared casserole dish.
Make topping by rubbing together, with your fingers, the brown sugar, flour and butter until crumbly.
Stir in pecans.
Sprinkle the mixture on top of sweet potatoes.
Bake approximately 30 minutes until golden brown.
Chef
