Sweet Potato Casserole

This classic sweet potato casserole offers a perfect balance of creamy, spiced mash and a crunchy, caramelized topping. The base is made with mashed sweet potatoes, enriched with skim milk, a touch of vanilla, and light margarine for a smooth texture that isn't overly heavy. The topping provides a delightful contrast, featuring a crumbly mixture of brown sugar, flour, and chopped pecans that bakes into a golden, nutty crust. Its an ideal side dish for holiday feasts, Thanksgiving dinner, or any cozy weeknight meal where you want something warm and satisfying. Simple to prepare with pantry staples, this dish brings home-style comfort to your table without the guilt of excessive calories.

Cooking Method: Baking

Cuisine: Global

Courses: Main Courses

Difficulty: Intermediate

Servings: 8

Calories: 655.4

Dietary: Vegetarian

Description

This classic sweet potato casserole offers a perfect balance of creamy, spiced mash and a crunchy, caramelized topping. The base is made with mashed sweet potatoes, enriched with skim milk, a touch of vanilla, and light margarine for a smooth texture that isn't overly heavy. The topping provides a delightful contrast, featuring a crumbly mixture of brown sugar, flour, and chopped pecans that bakes into a golden, nutty crust. Its an ideal side dish for holiday feasts, Thanksgiving dinner, or any cozy weeknight meal where you want something warm and satisfying. Simple to prepare with pantry staples, this dish brings home-style comfort to your table without the guilt of excessive calories.

Ingredients

3 cup Sweet potatoes, mashed
(about 2 1/4 pounds)
1/3 cup Skim milk
2 tablespoon Reduced-calorie margarine -- (stick)
1 teaspoon Vanilla
1/2 teaspoon Salt
2 Egg Whites -- lightly beaten
Vegetable cooking spray
1/2 cup Firmly packed brown sugar
1/4 cup Flour
2 tablespoon Reduced-calorie margarine
1/3 cup Chopped pecans

Directions

1
Preheat oven to 350F (175C).
2
In a large bowl, combine the mashed sweet potatoes, skim milk, 2 tablespoons of reduced-calorie margarine, vanilla, salt, and lightly beaten egg whites. Stir until smooth and well blended.
3
Spoon the sweet potato mixture into an 8-inch square baking dish that has been coated with vegetable cooking spray. Spread evenly.
4
In a separate small bowl, combine the brown sugar and flour. Cut in the remaining 2 tablespoons of chilled reduced-calorie margarine using a pastry blender or two knives until the mixture resembles coarse meal.
5
Stir the chopped pecans into the sugar-flour-margarine mixture.
6
Sprinkle the pecan crumble topping evenly over the sweet potato mixture in the baking dish.
7
Bake for 30 minutes, or until the topping is golden brown and the casserole is heated through.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 655.4kcal

% Daily Value *
Total Fat 25.2g39%
Saturated Fat 5.2g26%
Cholesterol 0.0mg0%
Sodium 2748.4mg115%
Total Carbohydrate 101.3g34%
Dietary Fiber 8.1g33%
Sugars 58.7g
Protein 9.9g20%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For best texture, ensure the sweet potatoes are well-drained after boiling or baking before mashing to prevent a watery casserole.

If you prefer a richer flavor, you can substitute regular butter for the reduced-calorie margarine in both the mash and the topping.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350F for 15-20 minutes to restore the crunch of the topping.

Feel free to add a pinch of cinnamon or nutmeg to the sweet potato base for extra warmth and aroma.

Keywords: sweet potato, casserole, pecan topping, brown sugar, vegetarian, holiday side, thanksgiving, baked, creamy, crunchy, comfort food, mashed, vanilla

Read it online: https://www.chefs-mate.com/recipe/sweet-potato-casserole-4-pts/