.This is my husband's grandmother's recipe. It's sweet enough to also be a dessert. It doesn't have the texture of say, a pumpkin pie but it can hold up against any pie.
Pierce the potatoes, Roast the sweet potatoes for 30-60 minutes at 400? or until very soft. Remove from oven, allow to cool.
Turn the oven down to 350 degrees F. Scoop the sweet potato out of their skins and into a medium bowl. Discard the skins. Mash the potatoes until smooth. Add the eggs, butter, brown sugar, salt, cinnamon, ginger, nutmeg, and pepper to taste. Whisk the mixture until smooth.
Roast pecans on a baking sheet. Allow to cool and chop.
Put sweet potato mixture in a baking dish. Top with Brown sugar and chopped pecans.
Or make a crumble from 1/3 cup butter, 2/3 cup of flour and 2/3 cup brown sugar. Use a pastry cutter to cut the flour and sugar into the cold butter. Add chopped pecans and sprinkle over the top of the sweet potatoes.
Bake at 350? for 30-40 min.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (162g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 472 | ||
Calories from Fat: 188 (40%) | ||
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Amt Per Serving | % DV | |
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Total Fat 20.9g | 28 % | |
Saturated Fat 10.1g | 51 % | |
Monounsaturated Fat 7.1g | ||
Polyunsanturated Fat 2.2g | ||
Cholesterol 87.1mg | 27 % | |
Sodium 67.6mg | 2 % | |
Potassium 344.8mg | 9 % | |
Total Carbohydrate 69.3g | 20 % | |
Dietary Fiber 3.1g | 12 % | |
Sugars, other 66.2g | ||
Protein 4.6g | 7 % | |
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: 472
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