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Ingredients
- 3 c. warm mashed sweet potatoes
- 1 c. sugar
- 1/4 pound unsalted butter, softened
- 2 large eggs, beaten
- 1 teaspoon vanilla extract
- 1/3 c. whole lowfat milk
- 1 c. firmly packed light brown sugar
- 1/2 c. all purpose flour
- Additional 1/3 c. unsalted butter, softened
- 1 c. minced pecans, not fine
Directions
- Preheat oven to 350 degrees. Mix together, using a beater, the potatoes, sugar, 1 stick butter, large eggs, vanilla, and lowfat milk. Put into an 8 inch square baking dish. Put together the brown sugar, flour, remaining butter and pecans; sprinkle over the top of the potatoes. Bake 35 min, or possibly till bubbly hot. Yields 6 servings.I increased the amounts by 1/2 to fill an 8 x 12 inch Pyrex casserole dish.
- When you whip the boiled sweet potatoes, do not clean the fiber off the beater and put back in the bowl.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 100g | |
| Recipe makes 12 servings | |
| Calories 337 | |
| Calories from Fat 151 | 45% |
| Total Fat 17.34g | 22% |
| Saturated Fat 8.79g | 35% |
| Trans Fat 0.0g | |
| Cholesterol 69mg | 23% |
| Sodium 34mg | 1% |
| Potassium 156mg | 4% |
| Total Carbs 44.53g | 12% |
| Dietary Fiber 1.3g | 4% |
| Sugars 36.12g | 24% |
| Protein 2.76g | 4% |
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