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Sweet Potato Casserole
  1. Place potatoes in a Dutch oven; cover with cold water to 2 inches above potatoes. Bring to a boil; reduce heat, and simmer 15 minutes or until very tender. Drain; place in a large bowl.
  2. Heat oil and butter in a medium skillet over medium heat until butter melts. Split vanilla bean lengthwise; scrape out seeds. Add seeds and vanilla bean pod to oil mixture; cook 30 seconds. Remove pan from heat; let stand 10 minutes. Remove pod; discard.
  3. Preheat oven to 375°.
  4. Add 2 tablespoons sugar, 1 teaspoon salt, cinnamon, and milk to potatoes. Beat with a mixer at medium speed until smooth. Spoon potato mixture into an 11 x 7-inch baking dish coated with cooking spray.
  5. Add oats, pecans, flour, remaining 1/4 cup sugar, and remaining 1/4 teaspoon salt to butter mixture; toss. Sprinkle over potato mixture. Bake at 375° for 35 minutes or until bubbly around the edges.
Recipe Notes

Nutritional Information

Amount per serving

  • Calories 229
  • Fat 11.4 g Protein 4 g
  • Satfat 2.5 g Carbs   30 g
  • Monofat 5.6 g Fiber 4 g
  • Polyfat 2.6 g sodium 200 mg
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