Try this Creamed Pumpkin Potatoes recipe, or contribute your own.
Suggest a better descriptionPlace potato in a large saucepan; cover with water, and bring to a boil. Cover and cook 30 minutes or until tender; drain. Combine potato, pumpkin, and remaining ingredients; beat at medium speed of a mixer until smooth. NOTES : Substitute 2-1/4 cups canned unsweetened pumpkin for the fresh, if desired. Recipe by: Cooking Light YEAR: 1995 ISSUE: October PAGE: 65 Posted to EAT-LF Digest by aml@skypoint.com on Oct 18, 1999,
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Serving Size: 1 Serving (6g) | ||
Recipe Makes: 5 servings | ||
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Calories: 24 | ||
Calories from Fat: 17 (71%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.9g | 3 % | |
Saturated Fat 1.2g | 6 % | |
Monounsaturated Fat 0.5g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 5.9mg | 2 % | |
Sodium 35.4mg | 1 % | |
Potassium 13.1mg | 0 % | |
Total Carbohydrate 0.5g | 0 % | |
Dietary Fiber 0.2g | 1 % | |
Sugars, other 0.3g | ||
Protein 1.5g | 2 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 24
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