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Sweet Potato Casserole Recipe
How to make a healthy and easy sweet potato casserole
Sweet potatoes are more healthy than their white counterpart, and this casserole recipe has even fewer calories than most. Amy Topel, the food columnist for National Geographics The Green Guide, shows us this healthier recipe for making a mashed sweet potato casserole.
Click Here To Watch Recipe Video
Prep time 30 Min.
Cook time 30 Min.
Ready in 1 Hr.
Servings 12
INGREDIENTS
* 4 cups sweet potato, cubed
* 1/2 cup white sugar
* 2 eggs, beaten
* 1/2 teaspoon salt
* 4 tablespoons butter, softened
* 1/2 cup milk
* 1/2 teaspoon vanilla extract
* 1/2 cup packed brown sugar
* 1/3 cup all-purpose flour
* 3 tablespoons butter, softened
* 1/2 cup chopped pecans
DIRECTIONS
1. Preheat oven to 325 degrees F (165 degrees C). Put sweet potatoes in a medium saucepan with water to cover. Cook over medium high heat until tender; drain and mash.
2. In a large bowl, mix together the sweet potatoes, sugar, eggs, salt, butter, milk and vanilla. Mix until smooth. Transfer to a 9x13 inch baking dish.
3. In medium bowl, mix the sugar and flour. Cut in the butter until the mixture is
It's a sure bet most homes in the South will have at least one sweet potato casserole on the menu during the holidays. Most are made from a favorite family recipe. Now, Betty Crocker has introduced a boxed sweet potato casserole complete with pouches of instant sweet potatoes, seasoning and pecan streusel topping.
How did this packaged version sit with members of our Times-Union Consumer Panel? Is it something they would serve to guests? Several gave the casserole good ratings and would serve it to guests, but it didn't fare as well with the other panelists.
"My family really liked the Betty Crocker Sweet Potato Casserole," said sales consultant Catherine Rogers. "It tasted homemade to us."
She described the potatoes as creamy, spiced with cinnamon and topped with plenty of crisp crunchy pecan streusel. "The dish is sweet, but that's how it's supposed to be. It tasted just right to us."
Rogers said her grandmother usually makes a sweet potato casserole for the holidays but added, "If I had to make it, I'd buy the mix."
Business owner Scott Greenfield said the sweet potato casserole was easy to make, with a foundation of thick and creamy sweet potatoes seasoned with a little bit of cinnamon. But he said it was very sweet.
"It's a sweet potato pie hiding in a casserole," he said. "It's more like a dessert and has an unbelievable, unnecessary amount of sugar. There's plenty of streusel topping with very small tidbits of pecans. After it cooks, it's crunchy, sugary and very sweet."
Homemaker Janine Thiemann usually makes a sweet potato casserole for most holidays. She said the Betty Crocker casserole, which she took to a pot luck supper, looked homemade, was convenient to make, but it couldn't compare to the real thing.
"The streusel is the sweetest and best part," she said. "It's slightly crisp with a sweet buttery flavor. The sweet potato filling isn't flavorful enough. It tastes like flour and is very bland, but the streusel makes it palatable."
"I think they did a darn good job with this product," said sales representative Angie Tekin. "And, darlin', I'm a Southerner, and sweet potatoes are sacred to us."
She liked the dish right out of the oven, when it was "smooth and cloud-like," and described it as sweet enough to satisfy, without being overpowering. But she said it could use a few more pecans.
"I'd serve it to family and guests. Out of six testers, four loved it. It's priced right, easy to prepare and very tasty. It would make a great sweet potato pie filling."
But teacher Cyndi Mc- Knight found little to like about the sweet potato casserole. For starters, the milk she was heating for the casserole boiled over on the stove. "I don't know how much liquid I lost, but at least 1/2 cup," she said. "I don't know how that affected my dish."
She described the finished product as gluey and thick with a soft dry topping and a fake sweet flavor. "It has so many preservatives in it, there's nothing redeeming about it. I'd never serve it to guests."
A 2/3-cup serving of the casserole contains 270 calories, 12 grams of fat, 410 milligrams of sodium, 17 grams of sugars, less than 5 milligrams of cholesterol and 1.5 grams of trans fat.
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