The perfect dish to accent your Thanksgiving table, this sweet potato casserole has all the classic flavors you love with the addition of warm Fall spices and pecan crumble.
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Prep: 25 minutes Bake: 25 minutes Serves: 8
- Food Club® Non-Stick Vegetable Oil Cooking Spray
- 3 large sweet potatoes
- ½ cup packed Food Club® Light Brown Sugar
- ½ cup Food Club® Sweet Cream Unsalted Butter (1 stick), 6 tablespoons cubed and chilled,
- 2 tablespoons softened
- 1 teaspoon Food Club® Pure Vanilla Extract
- ¾ teaspoon Food Club® Iodized Salt
- ⅓ cup Food Club® All-Purpose Flour
- ½ teaspoon Food Club® Ground Cinnamon
- ½ cup Food Club® Pecan Pieces
- Preheat oven to 375°; spray 8½ x 11-inch baking dish with cooking spray. Pierce sweet potatoes all over with fork and place in large microwave-safe bowl; cover with plastic wrap, leaving 1 edge slightly open to vent, and heat in microwave oven 15 minutes or until very tender, turning potatoes every 5 minutes. Cool potatoes 5 minutes; scoop potato flesh into large bowl and discard skins. Stir in ¼ cup sugar, 2 tablespoons softened butter, vanilla extract and ½ teaspoon salt; spread in prepared dish. Makes about 4¼ cups.
- In food processor, pulse flour, cinnamon, and remaining ¼ cup sugar and ¼ teaspoon salt; add remaining 6 tablespoons cubed butter and pulse until pea-sized crumbs form. Add pecans; pulse several times or until combined. Sprinkle pecan mixture over sweet potato mixture; bake 25 minutes or until top is golden brown. Makes about 5½ cups.
Approximate nutritional values per serving (2/3 cup): 321 Calories, 17g Fat (8g Saturated), 31mg Cholesterol, 263mg Sodium, 41g Carbohydrates, 5g Fiber, 21g Sugars, 4g Protein
For a smoother purée, use a mixer in step 1 to beat sweet potato flesh and seasonings on medium-low speed until smooth.
Topping can be prepared, covered and refrigerated up to 2 days in advance.