This classic casserole straddles the line between side and dessert (indeed, we’ve enjoyed the leftovers both ways). We dial down the sugar to steer the dish back to savory territory, and add a crunchy oat and nut topper for texture. A final drizzle of maple syrup just before serving gives the casserole a lovely sheen. While we call for a ricer in our master mashed potatoes, a potato masher is perfectly acceptable here since the spuds will be bound with an egg then topped and baked. Chopped almonds or walnuts would be a delicious sub for the pecans.
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|Serving Size: 1 Serving (158g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 90 (25%)|
|Amt Per Serving||% DV|
|Total Fat 10g||13 %|
|Saturated Fat 2.1g||11 %|
|Monounsaturated Fat 4.7g|
|Polyunsanturated Fat 2.5g|
|Cholesterol 22.7mg||7 %|
|Sodium 206.9mg||7 %|
|Potassium 888.7mg||23 %|
|Total Carbohydrate 60.1g||18 %|
|Dietary Fiber 9.5g||38 %|
|Sugars, other 50.5g|
|Protein 8.1g||12 %|
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Calories per serving: 355
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