Sweet Potato Casserole with Pecans

You can’t have a holiday dinner without a sweet potato souffle! And this is a wonderful version. I got this from my mother-in-law, who got the recipe from a neighbor.

Step: 1

Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.

Step: 2

Cover sweet potatoes with water in a large pot; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and transfer potatoes to a large bowl.

Step: 3

Mash potatoes with white sugar, milk, eggs, salt, vanilla extract, and cinnamon. Spread mixture in prepared baking dish.

Step: 4

Mix brown sugar, pecans, and flour in another bowl. Pour margarine over pecan mixture; toss until mixture resembles coarse crumbs. Sprinkle over potato mixture.

Step: 5

Bake in preheated oven until pecan topping is hard, about 1 hour.

Per Serving: 436 calories; protein 5.4g; carbohydrates 64.2g; fat 18.9g; cholesterol 47.7mg; sodium 303.6mg.

The most obvious way to pick a side dish is to look at your main dish (pasta, chicken, seared tofu) and choose more different. If you’re making pasta, make sure for a simple vegetable . Making steak? Go for something light. If you’re making stir-fry with rice, it must not a best idea to also make a rice salad.

One make sure is also can make to cooking process . You don’t want to push more often your oven by scheduling three dishes at once in there, or be juggling four pans on the cooking items . But often you can make a dish do double-duty .