Estimated Nutrition (whole recipe, rough)
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Potato | 1 medium (173g) baked | 161 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Walnut | 1 walnut half (4g) | 26 |
| Pecan | 1 half (4g) | 20 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 (15.5 ounce) cans sweet potatoes
- ½ cup white sugar
- 1 egg (or ¼ cup egg mix + ¼ cup water)
- 2 tablespoons melted butter, divided
- 3 tablespoons milk
- ½ teaspoon vanilla extract
- ½ cup packed brown sugar
- ¼ cup chopped walnuts or pecans
- 3 tablespoons flour
- 1 tablespoon water
Directions
1.Preheat oven to 350°F. Coat 1-quart baking dish with non-stick cooking spray.
2.Drain and mash sweet potatoes. Add white sugar, egg, 1 tablespoon melted butter, milk, and vanilla and mix well. Spoon into the prepared baking dish.
3.In a separate bowl, combine the brown sugar, chopped nuts, flour, 1 tablespoon water, and the remaining tablespoon of melted butter. Sprinkle over the top of the sweet potato mixture.
4.Bake at 350°F for 35 minutes or until casserole is heated and brown sugar topping is melted.