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Sweet Potato Casserole V

Sweet Potato Casserole V

Kelley

This is a great casserole--not too sweet. I've adapted it from several other recipes. To make lighter version replace the eggnog with skim milk and use reduced calorie margarine. Originally submitted to ThanksgivingRecipe.com.

Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 238 kcal
  • 12%
  • Fat:
  • 6.5 g
  • 10%
  • Carbs:
  • 42.6g
  • 14%
  • Protein:
  • 3.3 g
  • 7%
  • Cholesterol:
  • 14 mg
  • 5%
  • Sodium:
  • 250 mg
  • 10%

Based on a 2,000 calorie diet

Directions

  1. Preheat the oven to 350 degrees F (175 degrees C). Coat one 2 quart baking dish with non-stick cooking spray.
  2. Combine the mashed sweet potatoes, 1/3 cup brown sugar, eggnog, melted margarine, vanilla extract, salt and egg whites. Spoon mixture into the prepared baking dish.
  3. Combine the 1/2 cup brown sugar and flour. Cut in the chilled 2 tablespoons margarine until the mixture resembles coarse crumbs. Sprinkle over the sweet potato mixture.
  4. Bake at 350 degrees F (175 degrees C) for 30 minutes.
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Reviews

LUV2COOK001
33
12/11/2004

Very, very good. I reduced the brown sugar to ¼ C in both cases and added a generous shot of Maker's Mark. (put some in the sweet potatoes too.) Assumed egg whites were to be beaten to stiff peaks and folded in.

JDREFFITT
30
4/17/2006

Since I made this for Easter, I substituted 2% milk for the eggnog. It has a wonderful flavor and the topping makes a nice crust to go along with the sweet potato. I did place it under the broiler for a few minutes to get the top a little crisper. I will definitely make again!

SARA0112
21
11/11/2002

Unreal! Very easy and great taste. I added cinnamen and pecans to add to the flavor.