Preheat oven to 350.
Mix ingredients, pour into a greased 10x6 baking pan. Cover with crunch topping
Bake, uncovered, for 35 minutes.
Mix together the brown sugar, flour and chopped pecans. Dribble
1/3 c melted butter over the crunch topping, after it has been placed on the sweet potato mixture.
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|Serving Size: 1 Serving (247g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 653 (60%)|
|Amt Per Serving||% DV|
|Total Fat 72.5g||97 %|
|Saturated Fat 41.8g||209 %|
|Monounsaturated Fat 21g|
|Polyunsanturated Fat 4.7g|
|Cholesterol 172.5mg||53 %|
|Sodium 506.1mg||17 %|
|Potassium 324.3mg||9 %|
|Total Carbohydrate 110.6g||33 %|
|Dietary Fiber 2.8g||11 %|
|Sugars, other 107.8g|
|Protein 3.6g||5 %|
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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: 1080
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