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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.