Prep: 45 minutes Bake: 30 minutes
1. Wash and peel sweet potatoes. Cut off woody portions and ends. Cut into quarters. In a large saucepan, cook potatoes, covered, in enough boiling salted water to cover for 25 to 30 minutes or until tender; drain.
2. Preheat oven to 350 degrees F. Transfer potatoes to a large mixing bowl. Mash lightly. Stir in sugar, 1/4 cup melted butter, milk, eggs, and vanilla. Transfer sweet potato mixture to a 2-quart casserole dish.
3. In a small mixing bowl, combine brown sugar, pecans, flour, and 1 tablespoon melted butter. Sprinkle over sweet potato mixture.
4. Bake, uncovered in preheated oven for 30 to 35 minutes or until hot and bubbly.
Calories 421, Total Fat (g) 18, Saturated Fat (g) 7, Cholesterol (mg) 97, Sodium (mg) 160, Carbohydrate (g) 61, Fiber (g) 4, Protein (g) 6, Vitamin C (DV%) 3, Calcium (DV%) 8, Iron (DV%) 10, Percent Daily Values are based on a 2,000 calorie diet
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (164g)|
|Recipe Makes: 1|
|Calories from Fat: 112 (40%)|
|Amt Per Serving||% DV|
|Total Fat 12.4g||17 %|
|Saturated Fat 5.1g||26 %|
|Monounsaturated Fat 4.7g|
|Polyunsanturated Fat 1.8g|
|Cholesterol 19.8mg||6 %|
|Sodium 3658.2mg||126 %|
|Potassium 447.6mg||12 %|
|Total Carbohydrate 40.6g||12 %|
|Dietary Fiber 4.2g||17 %|
|Sugars, other 36.4g|
|Protein 3.1g||4 %|
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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: 280
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