Directions:
- Peel potatoes and chop into medium sized chunks.
- Cover with water in large pot and boil until pieces are easily pierced with a fork.
- While sweet potatoes cook, toast pecans on rimmed cookie sheet.
- Remove sweet potatoes from water, add buttermilk, butter, and spices, and mash together.
- With hand mixer or immersion blender, whip potatoes until smooth.
- Transfer potatoes to serving dish and top with chopped pecans.
- Serve immediately, or keep warm, uncovered, in a 200° F oven.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 266.26 Kcal (1115 kJ) | ||
| Calories from fat | 127.74 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.19g | 22% | |
|---|---|---|---|
| Cholesterol | 5.6mg | 2% | |
| Sodium | 369.4mg | 15% | |
| Potassium | 476.14mg | 10% | |
| Total Carbs | 30.01g | 10% | |
| Sugars | 6.3g | 25% | |
| Dietary Fiber | 5.07g | 20% | |
| Protein | 6.26g | 13% | |
| Vitamin C | 2.8mg | 5% | |
| Vitamin A | 1.1mg | 38% | |
| Iron | 2mg | 11% | |
| Calcium | 75.9mg | 8% | |
| Amount Per 100 g | |||
| Calories | 181.75 Kcal (761 kJ) | ||
| Calories from fat | 87.2 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.69g | 22% | |
|---|---|---|---|
| Cholesterol | 3.82mg | 2% | |
| Sodium | 252.15mg | 15% | |
| Potassium | 325.01mg | 10% | |
| Total Carbs | 20.48g | 10% | |
| Sugars | 4.3g | 25% | |
| Dietary Fiber | 3.46g | 20% | |
| Protein | 4.28g | 13% | |
| Vitamin C | 1.9mg | 5% | |
| Vitamin A | 0.8mg | 38% | |
| Iron | 1.4mg | 11% | |
| Calcium | 51.8mg | 8% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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