Name: Lightened-Up Sweet Potato Casserole
Yield: 4 servings
Ingredients: FOR THE FILLING:; 1/4 cups Dark Brown Sugar; 1/4 cups Melted Butter; 2 whole Large Eggs; 1/3 cups Evaporated Milk; 1-1/2 teaspoon Vanilla Extract; 3 cups Cooked Sweet Potatoes; 1 pinch Salt; FOR THE TOPPING:; 1 cup Corn Or Bran Flakes, Crushed; 1/2 cups Pecans, Chopped; 1/4 cups Dark Brown Sugar; 1/4 cups Melted Butter

Servings: 4 persons

FOR THE FILLING:
1/4 cups Dark Brown Sugar
1/4 cups Melted Butter
2 whole Large Eggs
1/3 cups Evaporated Milk
1-1/2 teaspoon Vanilla Extract
3 cups Cooked Sweet Potatoes
1 pinch Salt
FOR THE TOPPING:
1 cup Corn Or Bran Flakes, Crushed
1/2 cups Pecans, Chopped
1/4 cups Dark Brown Sugar
1/4 cups Melted Butter

1
Preheat oven to 350u00b0F.
2
In a medium bowl, use a hand mixer to beat brown sugar, butter, eggs, milk, vanilla extract, sweet potatoes and salt, until smooth. Pour mixture into a greased 9x13 casserole dish. Bake 20 minutes.
3
In a small bowl, mix together corn flakes, pecans, brown sugar and butter. Evenly distribute topping on the sweet potato filling. Bake for another 15-20 minutes, until filling is set and pulling away from the sides. Allow to slightly cool before serving.
4
Note: If using fresh sweet potatoes, poke 3-4 medium sweet potatoes with a fork. Bake at 400u00b0F for about 1 hour, until very soft. Remove skins and scoop filling into a measuring cup. If using canned, drain a 40-ounce can of sweet potatoes and scoop into a measuring cup. Both should measure 3 cups.

No nutritional information available.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Lightened-Up Sweet Potato Casserole

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