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.
12 to 14 servings
Preparation
- 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.
- 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
Dining and Cooking