Harvest Sweet Potatoes
Serving Size: 10
Nutritional Information: 334 calories; 13g fat; 7g saturated fat; 99mg cholesterol; 219mg sodium; 45g carbohydrates; 4g fiber; 5g protein
|4 cups||Large potatoes (cooked, peeled, mashed)|
|1 cup||Fat free half and half|
|4||Large eggs (lightly beaten)|
|1 cup||Brown sugar (firmly packed)|
|1/2 cup||Butter (melted)|
|1 teaspoon||Ground cinnamon|
|1/2 teaspoon||Ground nutmeg|
|1/2 cup||Chopped pecans|
- PREHEAT oven to 350 degrees F. SPRAY a 3-quart casserole with cooking spray; set aside.
- COMBINE all ingredients except pecans in a large bowl until blended. POUR into prepared casserole.
- BAKE 40 minutes. REMOVE from oven an 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.