Sweet Potato Puree

Ingredients

• 6 large or 8 to 10 medium sweet potatoes, baked (about 8 pounds)
• ½ cup melted unsalted butter
• ¼ cup heavy cream
• 2 eggs, beaten
• ½ teaspoon cinnamon
• 1 teaspoon vanilla
• Salt to taste
• ¾ cup toasted chopped pecans

• Nutritional Information

  • Nutritional analysis per serving (12 servings)

    405 calories; 15 grams fat; 6 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 2 grams polyunsaturated fat; 62 grams carbohydrates; 9 grams dietary fiber; 13 grams sugars; 6 grams protein; 58 milligrams cholesterol; 451 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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12 to 14 servings

Preparation

1. Heat oven to 350 degrees. Peel and mash sweet potatoes. In a bowl, combine them with butter, cream, eggs, cinnamon, vanilla, salt and 1/2 cup pecans. Blend thoroughly.
2. Place mixture in a casserole; top with remaining pecans. Bake 30 minutes. (Puree may be made a day ahead and refrigerated; return to room temperature and bake).

45 minutes