Sweet Potato Casserole
This is holiday family favorite. I remember, as an adult, when I discovered I could make it other times of the year other than Christmas and Thanksgiving. Novel concept I know. It is great for fall and especially as you start seeing yams and sweet potatoes go on sale.
Ingredients
- 40 ounces Sweet Potatoes, Light Syrup
- ½ cups Brown Sugar
- ¼ cups Butter
- 1 cup Pecans
Containers
Cooking Instructions
Freeze For Later Cooking Day Directions
These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).
Why would I want to freeze this?
- Mash sweet potatoes.
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Make From Frozen Serving Day Directions
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Thaw: In fridge
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Make It Now Cooking Directions
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- Mash sweet potatoes.
- Spread in the bottom of 8x8 pans.
- In a small bowl, mix sugar, butter, and pecans.
- Spread mixture over sweet potatoes.
- Bake at 375F for 20-25 minutes.
Nutrition Facts
- Servings Per Recipe
- 4 Servings
- Serving Size
- about 1 cup Amount Per Serving
- Calories
- 736
- Total Fat
- 38g
- Saturated Fat
- 9g
- Trans Fat
- 0g
- Cholesterol
- 30mg
- Sodium
- 70mg
- Total Carbohydrates
- 95g
- Fiber
- 3g
- Sugar
- 56g
- Protein
- 9g
- WW Freestyle
- 31