Directions:
- In a large stockpot, cover sweet potatoes with 1 inch of water; boil for 20 minutes, or until fork tender. Drain, allow to cool and remove skins.
- Preheat oven to 350 degrees F (175 degrees C). Grease or butter one 2 quart casserole dish.
- Place potatoes in a mixing bowl and with an electric mixer, beat on low speed until potatoes begin to break up. Increase speed to medium high and blend until smooth.
- Reduce speed to low and add sugar, milk, butter, vanilla, eggs and salt. Mix well.
- Allow any potato 'fibers' to remain on the beater and remove. Pour sweet potato mixture into the casserole dish.
- Prepare the topping in a small bowl by whisking together the brown sugar, flour, butter and pecans. Sprinkle mixture over potato mixture and bake for 40 minutes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 666.76 Kcal (2792 kJ) | ||
| Calories from fat | 379.02 Kcal | ||
| % Daily Value* | |||
| Total Fat | 42.11g | 65% | |
|---|---|---|---|
| Cholesterol | 91.86mg | 31% | |
| Sodium | 232.06mg | 10% | |
| Potassium | 541.89mg | 12% | |
| Total Carbs | 70.45g | 23% | |
| Sugars | 47.29g | 189% | |
| Dietary Fiber | 5.74g | 23% | |
| Protein | 7.55g | 15% | |
| Vitamin C | 2.2mg | 4% | |
| Vitamin A | 1.2mg | 40% | |
| Iron | 2.4mg | 13% | |
| Calcium | 104.9mg | 10% | |
| Amount Per 100 g | |||
| Calories | 295.69 Kcal (1238 kJ) | ||
| Calories from fat | 168.08 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.68g | 65% | |
|---|---|---|---|
| Cholesterol | 40.74mg | 31% | |
| Sodium | 102.91mg | 10% | |
| Potassium | 240.31mg | 12% | |
| Total Carbs | 31.24g | 23% | |
| Sugars | 20.97g | 189% | |
| Dietary Fiber | 2.55g | 23% | |
| Protein | 3.35g | 15% | |
| Vitamin C | 1mg | 4% | |
| Vitamin A | 0.5mg | 40% | |
| Iron | 1.1mg | 13% | |
| Calcium | 46.5mg | 10% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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