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Sweet Potato Cassarole with Brown Sugar & Pecans

Sweet Potato Casserole
(Make this recipe 50% no-sugar-added by using Splenda® in place of sugar in casserole and reducing brown sugar topping to 1/2 cup)



  • 3 cups sweet potatoes (4 large ones or 2-3 canned)
  • 1/2 cup sugar
  • 1/2 cup butter
  • 2 eggs (beaten)
  • 1 teaspoon vanilla
  • 1/3 cup milk (approximate)

  • 1/3 cup melted butter
  • 1 cup brown sugar
  • 1/4 cup flour
  • 1 cup chopped pecans


  1. Boil and mash sweet potatoes. If using canned, heat in syrup, pour off excess syrup and mash

  2. Add rest of filling ingredients, using only enough milk to make the potatoes soft mashed.

  3. Pour into a deep casserole

  4. Mix all topping ingredients together and spread over the casserole top

  5. Bake 25 minutes at 350 degrees

Serves 10-12

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