Fall
INSTRUCTIONS
1. Heat oven to 425?. Place sweet potatoes on a parchment paper-lined baking sheet and bake until soft, about 1? hours; let cool for 30 minutes, and then remove skins. Pass potatoes through a food mill into a large bowl; stir in sugar, butter, cream, vanilla, cinnamon, nutmeg, salt, eggs, ginger, and pepper. Pour mixture into a 1?-qt. baking dish and smooth top; set aside.
2. Reduce oven temperature to 350?. Stir together flour, oats, sugar, pecans, and salt in a bowl; add butter and, using your fingers, rub butter into flour mixture until large crumbles form. Mound crumble mixture over filling, dot with marshmallows, and bake until filling is hot and crumble and marshmallows are browned, about 30 minutes. Let cool for 15 minutes before serving.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (97g) | ||
Recipe Makes: 6=8 Servings | ||
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Calories: 461 | ||
Calories from Fat: 241 (52%) | ||
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Amt Per Serving | % DV | |
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Total Fat 26.8g | 36 % | |
Saturated Fat 14.9g | 75 % | |
Monounsaturated Fat 8g | ||
Polyunsanturated Fat 2g | ||
Cholesterol 62.8mg | 19 % | |
Sodium 223mg | 8 % | |
Potassium 99.3mg | 3 % | |
Total Carbohydrate 56.5g | 17 % | |
Dietary Fiber 1.4g | 6 % | |
Sugars, other 55.1g | ||
Protein 1.9g | 3 % | |
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: 461
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