1 (29-ounce) can sweet potatoes, drained
1 ½ sticks (6 ounces) salted butter, melted
⅓ cup milk
¾ cup sugar
1 tsp. vanilla extract
2 large eggs, beaten
⅔ cup brown sugar
⅔ cup all-purpose flour
1 cup chopped pecans
1. Preheat your oven to 375 degrees.
2. In a large bowl, mash the drained sweet potatoes until they are smooth.
3. Add ½ cup (8 tablespoons) of the melted butter, milk, sugar, vanilla extract and the beaten eggs, then stir together until well combined.
4. In another bowl, mix the rest of the melted butter with brown sugar, flour and pecans together.
5. Pour the sweet potato mixture into a casserole dish, then top with the butter mixture and bake for 35 minutes, or until the center is set.
PER SERVING
Calories: 191
Protein: 2.4g
Carbohydrate: 27g
Fiber: 2.1g
Total Fat: 8.6g
Saturated Fat: 5.2g
Cholesterol: 52mg
Calcium: 3.6% DV
Sodium: 113mg
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