HARVEST SWEET POTATOES - Hometownstations.com-WLIO- Lima, OH News Weather Sports



Prep Time: 30 minutes

Bake Time: 45 to 50 minutes

Makes: 10 servings


Cooking spray

4 cups cooked peeled mashed sweet potatoes (4 to 6 large)

1 cup fat free half and half

4 large eggs, slightly beaten

1 cup firmly packed brown sugar

1/2 cup butter, melted

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1 teaspoon vanilla

1/4 teaspoon salt

1/2 cup chopped pecans


1.      PREHEAT oven to 350°F.  SPRAY a 3-quart casserole with cooking spray; set aside.

2.      COMBINE all ingredients except pecans in a large bowl until blended.  POUR into prepared casserole.

3.      BAKE 40 minutes.  REMOVE from oven and SPRINKLE with pecans.  Continue BAKING 5 to 10 minutes or until pecans are toasted.


Eggs coagulate during heating and help give this baked sweet potato dish its creamy thick texture.

Nutrition information per serving (1/10th of the recipe):  334 calories;      

13g total fat; 7g saturated fat; 2g polyunsaturated fat; 6g monounsaturated fat;     99mg cholesterol; 219mg sodium; 45g carbohydrate; 4g dietary fiber;     

5g protein; 1769.2 IU Vitamin A; 23.2 IU Vitamin D; 16.7mcg folate;       

74.0mg calcium; 1.3mg iron; 75.4mg choline.

This recipe is an excellent source of Vitamin A, and a good source of protein, fiber and choline.