Recipe Details
Ingredients
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4sweet potatoes, cut into chunks
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1 ⅓cupswhite sugar
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¾cupmilk
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3eggs, beaten
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¾teaspoonsalt
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1teaspoonvanilla extract
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1teaspoonground cinnamon
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1 ½cupsbrown sugar
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1 ½cupschopped pecans
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¾cupall-purpose flour
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½cupmargarine, melted
Cooking Directions
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Preheat the oven to 350 degrees F (175 degrees C). Grease a 9×13-inch baking dish.
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Cover sweet potatoes with water in a large pot; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and transfer potatoes to a large bowl.
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Mash potatoes with white sugar, milk, eggs, salt, vanilla extract, and cinnamon. Spread mixture in prepared baking dish.
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Mix brown sugar, pecans, and flour in another bowl. Pour margarine over pecan mixture; toss until mixture resembles coarse crumbs. Sprinkle over potato mixture.
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Bake in preheated oven until pecan topping is hard, about 1 hour.
Tips
If you have leftover topping, it can be kept in the refrigerator for about a month in a sealed container. For a quick sweet potato fix, just boil yourself a sweet potato, add a little butter, brown sugar, nuts, and a sprinkle of cinnamon.
Nutrition Facts
Full Nutrition Label | |
---|---|
Servings Per Recipe12 | |
Calories436 | |
% Daily Value * | |
Total Fat 19g |
24% |
Saturated Fat 3g |
14% |
Cholesterol 48mg |
16% |
Sodium 304mg |
13% |
Total Carbohydrate 64g |
23% |
Dietary Fiber 4g |
14% |
Total Sugars 45g |
|
Protein 5g |
11% |
Vitamin C 2mg |
2% |
Calcium 78mg |
6% |
Iron 2mg |
9% |
Potassium 389mg |
8% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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