Bake sweet potatoes at 450 for 1 hour. Scoop potatoes from shells. Combine potatoes, sugar, eggs, vanilla, milk and butter. Place in large casserole
Combine brown sugar, flour, butter and pecans. Place on top of potatoes in casserole. Cover casserole (this can be made a day ahead up to this point). Bake in low oven. Uncover for last 10 minutes of baking. Bake at 275 for 50 minutes.
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|Serving Size: 1 Serving (93g)|
|Recipe Makes: 10 Servings|
|Calories from Fat: 159 (57%)|
|Amt Per Serving||% DV|
|Total Fat 17.7g||24 %|
|Saturated Fat 6.9g||34 %|
|Monounsaturated Fat 7g|
|Polyunsanturated Fat 2.7g|
|Cholesterol 26.6mg||8 %|
|Sodium 2892.6mg||100 %|
|Potassium 131.5mg||3 %|
|Total Carbohydrate 29.8g||9 %|
|Dietary Fiber 1g||4 %|
|Sugars, other 28.8g|
|Protein 2.3g||3 %|
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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: 277
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