HARVEST SWEET POTATOES
Prep Time: 30 minutes
Bake Time: 45 to 50 minutes
Makes: 10 servings
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.