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1/2 cup granulated sugar 1/4 cup butter, melted and cooled slightly 1 tsp. v 4 cups mashed, cooked sweet potatoes (about 3 lbs.) 1/2 cup raisins 1/2 cup packed brown sugar 1/4 cup all-purpose flour 2 Tbsp. Cold butter 1/2 cup chopped pecans |
In a large bowl, stir together the eggs, granulated sugar, melted butter, and vanilla. Stir in the cooked sweet potatoes and raisins. Spread the mixture evenly in an ungreased 2-quart square-baking dish.
For topping, in small bowl, combine brown sugar and flour. Cut in butter until mixture resembles coarse crumbs. Stir in pecans. Sprinkle over sweet potato mixture. Bake in a 350° F oven about 20 minutes or until heated through. Serves 8.
Per serving: 458 cal., 16 g total fat (7 g sat. fat), 78 mg chol., 137 mg sodium, 77 g carbo., 4 g fiber, and 6 g pro. Dietary exchanges: 5 starch, 1 1/2 fat.
_ Test Kitchen Tip: To prepare ahead, mash sweet potatoes up to 2 days before using. Cover; refrigerate. Combine topping ingredients; cover and refrigerate separately. Before baking, let potatoes stand at room temperature 30 minutes. Or, place potatoes in a microwave-safe bowl; micro-cook on 100% power (high) 3 to 4 minutes or until warmed. Stir occasionally. Meanwhile, combine egg mixture as directed. Stir in potatoes and raisins. Turn into dish; sprinkle with topping. Bake, uncovered, in a 350° F oven about 25 minutes,
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