Sweet Potato Casserole

Tricia
The Cook
4 Servings
4 Ingredients
0 Comments

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.

4 Servings
4 Ingredients
0 Comments

Ingredients

  • 40 ounces Sweet Potatoes, Light Syrup
  • ½ cups Brown Sugar
  • ¼ cups Butter
  • 1 cup Pecans

Containers

  • 1 8x8 Baking Pan

Supplies

  • Labels
  • Foils

Cooking Instructions

Freeze For Later Cooking Day Directions

Easy Assembly/Dump and Go

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?

  1. Mash sweet potatoes.
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Make From Frozen Serving Day Directions

Bake

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. 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.

  1. Mash sweet potatoes.
  2. Spread in the bottom of 8x8 pans.
  3. In a small bowl, mix sugar, butter, and pecans.
  4. Spread mixture over sweet potatoes.
  5. 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