Sweet Potato Casserole
This Sweet Potato Casserole can be ready in a quarter of the usual time thanks to a quick prep trick!
Servings: 8 (as a side dish)
Ingredients
FOR THE SWEET POTATOES:
- 4 cups sweet potatoes cooked and peeled, see Notes
- 1/2 cup granulated sugar
- 1/4 cup milk 2% or skim
- 1/4 cup unsalted butter melted
- 2 teaspoons pure vanilla extract
- 2 large eggs whisked
- 1/2 teaspoon salt to taste
PECAN TOPPING:
- 1/2 cup all-purpose flour
- 1/2 cup light brown sugar firmly packed
- 2 tablespoons unsalted butter melted
- 1/2 cup pecans crushed, blitz in a magic bullet or food processor for a smoother crumb
- 1/2 teaspoon salt
- 2 tablespoons cinnamon sugar
Instructions
- Preheat oven to 350°F (175°C). Lightly spray a 13 x 9–inch baking dish with cooking oil spray (or grease with a light coating of butter); set aside.
FOR THE SWEET POTATOES:
- Beat sweet potatoes with the sugar, milk, butter, vanilla, eggs and salt. Mix well to combine. Pour into prepared baking dish. Set aside.
FOR THE TOPPING:
- Combine flour, brown sugar, butter, pecans and salt. Mix well to form crumbs. Sprinkle evenly over the sweet potatoes. Top evenly with the cinnamon sugar.
- Bake for 25 minutes or just until golden.
- Change oven settings to broil (or grill), and broil for 5-10 minutes, until the top has crisped a little and browned.
- Allow to stand for 5-10 minutes to set before serving.
Notes
Fast MICROWAVE Method:
Wrap 2 large sweet potatoes in one piece of paper towel each. Microwave on high settings for 8 minutes. Remove carefully from microwave and unwrap (being careful of the steam that will escape from inside the paper towels). Pierce all over with a fork, wrap again and microwave for a further 2 minutes until soft (if the centres are still a little hard, don't worry they will continue to cook in the oven later).
Slow Roast OVEN Method:
Preheat oven to 220°C | 430°F. Spray a baking tray/sheet with nonstick spray and arrange 2 large sweet potatoes the tray. Roast for one hour in the oven, or until soft (check them after 40 minutes, pierce with a fork, and continue roasting if needed). ORIGINALLY POSTED NOVEMBER 23, 2016
Wrap 2 large sweet potatoes in one piece of paper towel each. Microwave on high settings for 8 minutes. Remove carefully from microwave and unwrap (being careful of the steam that will escape from inside the paper towels). Pierce all over with a fork, wrap again and microwave for a further 2 minutes until soft (if the centres are still a little hard, don't worry they will continue to cook in the oven later).
Slow Roast OVEN Method:
Preheat oven to 220°C | 430°F. Spray a baking tray/sheet with nonstick spray and arrange 2 large sweet potatoes the tray. Roast for one hour in the oven, or until soft (check them after 40 minutes, pierce with a fork, and continue roasting if needed). ORIGINALLY POSTED NOVEMBER 23, 2016
Nutrition
Calories: 342kcal | Carbohydrates: 50g | Protein: 4g | Fat: 15g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.4g | Cholesterol: 70mg | Sodium: 353mg | Potassium: 309mg | Fiber: 3g | Sugar: 32g | Vitamin A: 9.783IU | Vitamin C: 2mg | Calcium: 56mg | Iron: 1mg