Vegetarian

Sweet potato casserole with pecan crumble topping

Name: Sweet potato casserole with pecan crumble topping
Total time: 45 min
Yield: 10 servings
Ingredients: 0.5 cup brown sugar; 2 Tbsps butter; 1 free range eggs; 0.5 cup evaporated milk; 0.33 cup flour; 1 orange; 0.5 cup pecan pieces; 0.75 cup sugar; 3 cups sweet potato; 0.5 tsps vanilla

Sweet Potato Casserole with Pecan Crumble Topping is a flavorful and satisfying side dish perfect for Thanksgiving. This dish covers 9% of your daily requirements of vitamins and minerals and is suitable for a lacto ovo vegetarian diet.

Ingredients

brown sugar

0.5 cup

butter

2 Tbsps

free range eggs

evaporated milk

0.5 cup

flour

0.33 cup

orange

pecan pieces

0.5 cup

sugar

0.75 cup

sweet potato

3 cups

vanilla

0.5 tsps

Method

Preheat oven to 350F. In a a large pot, add sweet potatoes and fill with water until the potatoes are just covered. Bring to a boil, turn heat down and gently boil until potatoes are fork tender, about 15 minutes. In a large bowl add: beaten egg, sugar, evaporated milk, orange zest from the orange, 3 tablespoons of butter and vanilla.
Add cooked and drained sweet potatoes to the large bowl and break up the sweet potatoes with a wooden spoon or a mixer on low speed.
Add the freshly squeezed orange juice (about 1/4 cup) and mix until combined and potatoes are smooth. Put sweet potato mixture into a greased 9 x 5 loaf pan.For the crumb topping, mix brown sugar and flour, cut in the 2 tablespoons of butter then stir in the pecan pieces. cover the sweet potato casserole completely with the crumb topping. Decorate with pecan halves if desired.
Bake for 25 minutes.

Nutrition:

278 kcal

Carbs

51 g

Fat

7 g

Protein

3 g

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