1. Preheat oven to 400. Peel sweet potatoes; cut off woody portions and ends. Cut crosswise into quarters. In a large pot cook potatoes, covered, in enough lightly salted boiling water to cover 25 to 30 minutes or until tender, drain.
2. Return potatoes to warm pot. Add cream and half of the butter. Mash with a potato masher until almost smooth. Stir in pecans, salt, cinnamon and nutmeg. Spoon into a buttered 3 quart casserole. In a bowl melt the remaining butter. Stir in crushed graham crackers. Sprinkle over sweet potatoes in casserole. Top with marshmallows.
3. Bake, uncovered, about 10 minutes or until heated through and marshmallows begin to brown.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (212g)|
|Recipe Makes: 14 Servings|
|Calories from Fat: 134 (36%)|
|Amt Per Serving||% DV|
|Total Fat 14.9g||20 %|
|Saturated Fat 5.8g||29 %|
|Monounsaturated Fat 5.7g|
|Polyunsanturated Fat 2.4g|
|Cholesterol 23.3mg||7 %|
|Sodium 164.6mg||6 %|
|Potassium 597.8mg||16 %|
|Total Carbohydrate 57.7g||17 %|
|Dietary Fiber 6g||24 %|
|Sugars, other 51.6g|
|Protein 4.4g||6 %|
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Calories per serving: 371
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