Don’t smother your sweet potatoes in marshmallows. Try this delicious sweet potato side instead. Crunchy pecans and a touch of vanilla make this a delicious Thanksgiving side.
Ingredients
- 6 large roasted sweet potatoes, mashed
- 1/2 tsp salt
- 2 eggs, beaten
- 1/2 cup low fat milk
- 1 tsp vanilla extract
- 2 Tbsp brown sugar
- 1/3 cup all-purpose flour
- 1 cup chopped pecans
- 1/4 cup (1/2 stick) unsalted butter
Preparation
Preheat oven to 350°. In a large bowl, combine the potatoes, salt, eggs, milk and vanilla. Pour mixture into a 13 x 9-inch glass baking dish.
In a small bowl, combine the brown sugar, flour, pecans and butter and mix by hand until crumbly. Sprinkle topping over the potatoes and bake about 30 to 40 minutes, or until warmed through.
This Recipe first appeared in Health eCooks®.
Nutrition Facts
Serving size: 1/2 cup
Per Serving: Calories: 225; Fat: 11g; Saturated Fat: 2g; Cholesterol: 32mg; Sodium: 178mg; Carbohydrates: 29g; Fiber: 5g; Protein: 4g
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Date Last Reviewed: February 6, 2017
Editorial Review: Judy Capodanno, Health eCooking Editorial Director, Baldwin Publishing, Inc. Contact Editor
Medical Review: Jane Schwartz, RDN, CLT
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