Sweet Potato Casserole
2 lbs. (907g) Sweet Potatoes 4 Tbsp (4 oz / 113g) Unsalted Butter 1 Tbsp Unsalted Butter 1/3 Cup Heavy Whipping Cream 1/2 Cup Pecans 1/4 Cup Pecans 1/2 Cup Mini Marshmallows 1 Egg 3 Tbsp Brown Sugar 2 Tbsp Brown Sugar 1 Tbsp All Purpose Flour 1/2 Tsp Cinnamon Powder 1/4 Tsp Salt Preparations: 1- Bake the sweet potatoes in oven (400º F / 204º C) for 50 minutes. 2- Mince the pecans. 3- Leave 4 tbsp unsalted butter in room temperate until softens. Directions: 1- Peel the baked sweet potatoes and transfer into a large bowl. 2- Mash the sweet potatoes thoroughly. 3- Whisk an egg and add to the potatoes. 4- Add the softened (4 tbsp) unsalted butter to the bowl. 5- Cinnamon, salt and 3 tbsp brown sugar to the bowl. 6- Pour in the heavy whipping cream and stir/fold until all the ingredients well combined. 7- Stir/fold in the (1/4 cup) pecans. 8- Grease a bakeware with butter and transfer the potato batter into the bakeware. TOPPING 9- In a separate container, Mix together (1 tbsp) butter, (2 tbsp) brown sugar, flour and (1/2 cup) pecans. 10- Top the batter with the mixture in straps pattern. 11- Preheat oven to 350º F (177º C), bake the batter for 30 minutes. 12- Remove the bakeware from the oven and add mini marshmallows on top. 13- Place the bakeware back to the oven and continue baking for 10 more minutes or until the marshmallows turn golden.
Sweet Potato Casserole CALORIES & NUTRITION VALUES
Sweet potato casserole make a great side dish on the thanksgiving dinner table. Sweet potatoes are rich source of vitamin A and vitamin C. One cup of sweet potato contains twice as much vitamin A as our body requires each day. Sweet potatoes contains high amount of antioxidants. One serving of sweet potato casserole (3.5 oz / 100g) has 274 calories (174 calories from fat), 19.3g total fat (7.9g saturated fat), 42mg cholesterol, 127mg sodium, 598mg potassium, 24.3g total carbohydrates (3.9g dietary fiber, 4.3g sugars), and 2.8g protein.
nutritional factsServing Size 100g
Amount Per Serving