Paula Deen's Thanksgiving Feast

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Sweet Potato Casserole
Alan Richardson

Sweet Potato Casserole

Makes 6 to 8 servings
Prep time: 20 minutes
Total time: 50 minutes

Olive oil, for casserole dish
1 cup firmly packed light brown sugar
1 cup chopped pecans
1/2 cup self-rising flour
1/2 cup (1 stick) butter, melted
3 cups mashed cooked sweet potatoes
1 cup granulated sugar
1 cup sweetened flaked coconut
1/2 cup raisins
2 large eggs, lightly beaten
1 teaspoon vanilla extract
1/4 cup heavy cream

1. Heat oven to 350 degrees F. and place rack in center. Lightly oil a large ovenproof casserole dish.
2. For topping, in a medium bowl, stir together brown sugar, nuts, flour, and 1/4 cup butter with a fork; set aside.
3. In a large bowl, stir together potatoes, granulated sugar, coconut, raisins, eggs, extract, and remaining 1/4 cup butter. Stir in cream, combining well.
4. Spoon into prepared casserole dish. Spread topping over sweet potato mixture and bake until golden brown, 20 to 30 minutes.

Nutrition facts per serving (based on 6 servings):
Calories: 905
Total fat: 43g
Saturated fat: 20g
Sodium: 38mg
Carbohydrate: 128g
Calcium: 141mg
Cholesterol: 125mg
Protein: 9g
Fiber: 8g

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