Sweet Potato Casserole
A perfect side dish to serve with turkey or ham during the holiday season.
- Serves: 14
- Prep Time: 10 Minutes
- Cook Time: 2 Hours
- Total Time: 2 Hours 10 Minutes
Nutrition Information
NUTRITION FACTS
Servings Per Recipe: 14
Serving Size: 1/2 cup sweet potato casserole
- Amount Per Serving
- Calories:
- 200
- Calories from Fat:
- 70
- Total Fat:
- 8g
- Saturated Fat:
- 3g
- Cholesterol:
- 30mg
- Sodium:
- 95mg
- Total Carbs:
- 30g
- Dietary Fiber:
- 3g
- Sugars:
- 11g
- Protein:
- 4g
DIRECTIONS
Preheat oven to 375 degrees F. Lightly grease a 13- x 9-inch baking dish.
Place sweet potatoes on a baking sheet; bake for 1 hour or until done. Cool to touch. Peel and mash. Reduce oven to 350 degrees F.
Combine sweet potatoes and next 8 ingredients in a large bowl. Beat at medium speed with an electric mixer until smooth. Spoon into baking dish.
Combine panko and remaining ingredients; sprinkle crumb mixture over top of casserole. Bake for 1 hour or until casserole is thoroughly heated.
NOTE
Panko is a Japanese-style breadcrumb that is sold in some supermarkets and in Asian food markets. They are delicate crisp crumbs that add a light crisp texture to foods.
INGREDIENTS
- 4 medium sweet potatoes
- 3/4 cup SPLENDA® No Calorie Sweetener, Granulated
- 1/2 cup whole milk
- 2 teaspoons grated orange rind
- 1/4 cup fresh orange juice
- 2 teaspoons vanilla extract
- 1 extra large egg, lightly beaten
- 1/2 cup all-purpose flour
- 3 tablespoons butter, melted
- 1 cup panko
- 1/2 cup finely chopped pecans
- 2 tablespoons butter, melted
- 3 tablespoons maple syrup
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