Estimated Times
Preparation Time: 15 mins
Cooking Time: 41 mins
Cooling Time: 10 mins cooling
Servings: 18 servings, 1/2 cup each
Ingredients
CASSEROLE
4 pounds
sweet potatoes, scrubbed and cut into 2- to 3-inch pieces
1 can
(15 ounces)
LIBBY'S® 100% Pure Pumpkin
1/4 cup
packed brown sugar
3 tablespoons
butter, softened
1 teaspoon
kosher salt
1 teaspoon
freshly ground black pepper
2
large eggs
TOPPING
1/3 cup
packed brown sugar
3 tablespoons
all-purpose flour
1 tablespoon
butter, melted
Pinch of salt
1/2 cup
chopped pecans
Directions
PREHEAT oven to 350° F.
FOR CASSEROLE:
PLACE potatoes on microwave-safe plate. Microwave on HIGH (100%) power for 15 minutes or until potatoes are tender. Cool slightly; place in large bowl. Add pumpkin, sugar, butter, salt and pepper. With potato masher, smash until lumpy (cut any large pieces of skin into smaller pieces). Add eggs; smash until incorporated. Spoon into 13 x 9-inch or 3-quart baking dish.
FOR TOPPING:
COMBINE sugar, flour, butter and salt in small bowl; stir until combined. Sprinkle evenly over casserole; top evenly with nuts.
BAKE for 25 minutes or until golden and heated through. Remove from oven.
PREHEAT broiler. Broil casserole for 1 minute or until bubbly and nuts are toasted. Cool for 5 minutes before serving.
Nutritional Information
|
Calories: 170
|
Calories from Fat: 50
|
Total Fat: 6 g
|
|
Saturated Fat: 2 g
|
Cholesterol: 30 mg
|
Sodium: 180 mg
|
|
Carbohydrates: 28 g
|
Dietary Fiber: 4 g
|
Sugars: 12 g
|
|
Protein: 3 g
|
VIEW DETAILED NUTRITION INFORMATION
Diane M. from Federal Way, WA
11/21/09
Rated:
Additions
This is a tasty side dish. I added 1 teaspoon of cinnamon to the topping and skipped the nuts. It is great on a cool,wet autumn evening served with roast chicken.
Pam R. from ,
11/10/09
Rated:
Wonderful
OMG I made this prior to Thanksgiving to see how this would be and it is more like Dessert! Great Dish
Kristen Van M. from Kansas City MO
10/30/09
Rated:
GOOD Recipe
This is very good I fixed it the other day and it is Excellent.