From Liz Lott, from Frank Cali, Mesa A
1. Position rack in center of oven and preheat to 350?. Butter 9"x13" pan and dust with flour.
2. Arrange potato in feed tube of processor and shred with shredder disk. Leave in bowl.
3, Add half of remaining ingredients and process for 3 minutes, stopping once to scrape down sides of bowl. Transfer mixture to a larger bowl. Do not clean work bowl.
4. Add remaining ingredients and process for 3 minutes, stopping once to scrape down sides of bowl. Add to potato mixture.
5. Stir mixture to combine. Transfer to prepared pan. Bake at 350? until tester comes out clean, about 35-40 minutes.
6. Cool completely on rack.
7. Invert onto platter. Spread Sour Cream Frosting over top and sides. Serve at room temperature.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (193g) | ||
Recipe Makes: 8-10 Serving | ||
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Calories: 685 | ||
Calories from Fat: 191 (28%) | ||
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Amt Per Serving | % DV | |
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Total Fat 21.2g | 28 % | |
Saturated Fat 12.6g | 63 % | |
Monounsaturated Fat 5.3g | ||
Polyunsanturated Fat 1.2g | ||
Cholesterol 52.9mg | 16 % | |
Sodium 159.7mg | 6 % | |
Potassium 231.6mg | 6 % | |
Total Carbohydrate 112.3g | 33 % | |
Dietary Fiber 2.1g | 8 % | |
Sugars, other 110.2g | ||
Protein 10.1g | 14 % | |
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: 685
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