Do you enjoy a less-sweet, sweet potato casserole? Meaning, you don’t care for all of the marshmallows and brown sugar. Well, this is the savory sweet spud casserole you’ve been dying to try! This puppy is topped with crunchy pecans and let me tell you, folks…they are good! I love the texture of this delicious casserole and I think you will, too! This is one casserole that diabetics can enjoy.
I am definitely going to make this sweet potato casserole for my Christmas dinner. I’ll probably end up making the sweet version, too.
Ingredients
6 sweet potatoes, cooked and peeled
6 Tbsp Land O Lakes butter, melted
2 Eggland’s Best eggs, whisked
1 tsp rum extract
1/2 c Eagle Brand sweetened condensed milk
zest of one orange
1/2 tsp McCormick grated nutmeg
1 tsp Morton salt
2 tsp pepper
2/3 c Fisher chopped pecans or walnuts
Instructions
Mash the potatoes by hand and then add the balance of the ingredients, or place all in a mixer and mix until all incorporated.
Just before baking, cover the top with the chopped pecans. Place in a 350 oven for about 45 minutes to 1 hour. Keep covered during the baking.
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Quick Tip: This recipe is very easy to double.
Thank you Delicious Meets Healthy for this great photo.