Cooking light November 2002
Assemble the potato mixture and sprinkle with the streusel, then freeze the casserole up to 2 weeks ahead of Thanksgiving. Thaw in refrigerator and bake as directed. Or cook just the potatoes a day ahead, mash and refrigerate and proceed with the recipe as directed (starting with the addition of half-and-half) the day you’re serving he dish.
Add 1/8 teaspoon ground red pepper if you want to add a bit of heat to this sweet dis
1. Heat oven to 375
Place potato in a Dutch a ffoven, and cover with water. Bring to a boil. Reduce heat; simmer 12 minutes or until tender. Drain.
Combine the half-and-half and next 4 ingredients (half-and-half through egg) in a large bowl, stirring with a whisk. Add potato to egg mixture; beat with a mixer at medium speed until smooth. Spoon potato mixture into a 13X9 inch baking dish coated with cooking spray.
Combine flour and sugar in a food processor; pulse to combine. Add chilled butter; pulse until mixture resembles coarse meal. Stir in pecans; sprinkle over potato mixture.
Over and bake at 375 for 15 minutes. Uncover and bake an additional 25 minutes or until the topping is browned and the potatoes are thoroughly heated.
18 servings each about ½ cup.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (24g) | ||
Recipe Makes: 18 Servings | ||
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Calories: 83 | ||
Calories from Fat: 27 (33%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3g | 4 % | |
Saturated Fat 0.7g | 3 % | |
Monounsaturated Fat 1.5g | ||
Polyunsanturated Fat 0.7g | ||
Cholesterol 2.5mg | 1 % | |
Sodium 6.4mg | 0 % | |
Potassium 42.3mg | 1 % | |
Total Carbohydrate 14.2g | 4 % | |
Dietary Fiber 0.3g | 1 % | |
Sugars, other 13.9g | ||
Protein 0.5g | 1 % | |
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: 83
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