SWEET POTATO CASSEROLE

Sweet Potato Casserole with a trick to cook your sweet potatoes in a QUARTER amount of time for last minute preparation!

SERVES:8 (AS A SIDE DISH)

INGREDIENTS FOR THE SWEET POTATOES:

• 4 cups sweet potatoes cooked and peeled *See Notes

• 1/2 cup granulated sugar

• 1/4 cup milk (2% or skim)

• 1/4 cup unsalted butter melted

• 2 teaspoons pure vanilla extract

• 2 large eggs whisked

• 1/2 teaspoon salt to taste

PECAN TOPPING:

• 1/2 cup all-purpose flour

• 1/2 cup light brown sugar, firmly packed

• 2 tablespoons unsalted butter melted

• 1/2 cup pecans crushed (blitz in a magic bullet or food processor for a smoother crumb)

• 1/2 teaspoon salt

• 2 tablespoons cinnamon sugar

INSTRUCTIONS

• Preheat oven to 350°F (175°C). Lightly spray a 13 x 9–inch baking dish with cooking oil spray (or grease with a light coating of butter); set aside.

FOR THE SWEET POTATOES:

• Beat sweet potatoes with the sugar, milk, butter, vanilla, eggs and salt. Mix well to combine. Pour into prepared baking dish. Set aside.

FOR THE TOPPING:

• Combine flour, brown sugar, butter, pecans and salt. Mix well to form crumbs. Sprinkle evenly over the sweet potatoes. Top evenly with the cinnamon sugar.

• Bake for 25 minutes or just until golden.

• Change oven settings to broil (or grill), and broil for 5-10 minutes, until the top has crisped a little and browned.

• Allow to stand for 5-10 minutes to set before serving.

NOTES Fast MICROWAVE Method:Wrap 2 large sweet potatoes in one piece of paper towel each. Microwave on high settings for 8 minutes. Remove carefully from microwave and unwrap (being careful of the steam that will escape from inside the paper towels). Pierce all over with a fork, wrap again and microwave for a further 2 minutes until soft (if the centres are still a little hard, don't worry they will continue to cook in the oven later).Slow Roast OVEN Method:Preheat oven to 220°C | 430°F. Spray a baking tray/sheet with nonstick spray and arrange 2 large sweet potatoes the tray. Roast for one hour in the oven, or until soft (check them after 40 minutes, pierce with a fork, and continue roasting if needed). ORIGINALLY POSTED NOVEMBER 23, 2016

NUTRITION Calories: 225kcal | Carbohydrates: 34g | Protein: 4g | Fat: 11g | Saturated Fat: 5g | Cholesterol: 70mg | Sodium: 206mg | Potassium: 294mg | Fiber: 2g | Sugar: 20g | Vitamin A: 9780IU | Vitamin C: 1.6mg | Calcium: 49mg | Iron: 1.1mg