Vegetarian
Sweet potato casserole with pecan crumble topping
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
110 g
butter
2 Tbsps
free range eggs
1
evaporated milk
126 ml
flour
41.67 g
orange
1
pecan pieces
54.5 g
sugar
150 g
sweet potato
399 g
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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