Suggested by Jeffrey Moaney, Gensler, Baltimore
Cook potatoes in boiling water to cover in a Dutch oven 30 to 40 minutes or until tender; drain. Let cool slightly. Peel potatoes, and place in a large bowl. Add 3 tablespoons butter, and mash. Add 3/4 cup sugar and next 6 ingredients; mash again, or beat at medium speed of an electric mixer until smooth. Spoon mixture into a lightly greased 2-quart casserole.
Combine brown sugar and remaining 4 ingredients; sprinkle over sweet potato mixture. Bake, uncovered, at 425° for 30 minutes or until thoroughly heated, shielding with aluminum foil after 20 minutes to prevent excessive browning.
Make-Ahead Directions: Prepare sweet potato mixture and spoon into greased casserole. Cover and chill overnight. Remove from refrigerator 30 minutes before baking; add brown sugar topping. Bake casserole as directed above.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (82g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 203 (60%)|
|Amt Per Serving||% DV|
|Total Fat 22.6g||30 %|
|Saturated Fat 8.7g||43 %|
|Monounsaturated Fat 8.9g|
|Polyunsanturated Fat 3.6g|
|Cholesterol 58.2mg||18 %|
|Sodium 102.4mg||4 %|
|Potassium 151.4mg||4 %|
|Total Carbohydrate 33.8g||10 %|
|Dietary Fiber 1.7g||7 %|
|Sugars, other 32.1g|
|Protein 3.2g||5 %|
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Calories per serving: 338
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