This is a magically delicious sweet-potato casserole that isn't cloyingly sweet. You can adjust the amount of Kahlua to your liking--when I came up with the recipe I wasn't measuring, and I probably splashed in about a quarter cup of Kahlua, and it was delicious. It's a great any-time recipe, but I especially recommend it as a side dish in the early weeks of fall, when you find yourself craving meals that are the color of fall leaves.
This recipe serves four, but you can easily double or triple it for a crowd.
Peel and boil the sweet potatoes until tender but not falling apart. Preheat oven to 400 degrees. Mash the sweet potatoes with 4 tablespoons of the butter, the brown sugar, salt and Kahlua, and then transfer to a small casserole dish and smooth with a rubber spatula. (You can use a standing mixer or mash them by hand, just be sure the mixture is mixed well.) Top with the remaining butter, sliced into three or four peices, and then top with the chopped pecans. Bake uncovered at 400 for about 30 minutes or until piping hot. You’ll smell the sweet potatoes and the toasted pecans when it’s ready to come out of the oven.
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Serving Size: 1 Serving (224g) | ||
Recipe Makes: 4 | ||
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Calories: 458 | ||
Calories from Fat: 206 (45%) | ||
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Amt Per Serving | % DV | |
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Total Fat 22.9g | 31 % | |
Saturated Fat 9.1g | 45 % | |
Monounsaturated Fat 8.9g | ||
Polyunsanturated Fat 3.5g | ||
Cholesterol 34.3mg | 11 % | |
Sodium 259.3mg | 9 % | |
Potassium 631.2mg | 17 % | |
Total Carbohydrate 56.5g | 17 % | |
Dietary Fiber 6.2g | 25 % | |
Sugars, other 50.3g | ||
Protein 4g | 6 % | |
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: 458
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