Directions:
- Place sweet potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender.
- Drain potatoes and place in a large bowl; mash until smooth. Beat in the cream, eggs, brown sugar, vanilla, cinnamon and ginger; fold in pecans.
- Transfer to a greased 8-in. square baking dish. Combine sauce ingredients; spoon over potato mixture. Cut through with a knife to swirl the sauce.
- Bake, uncovered, at 325° for 30-40 minutes or until a thermometer reads 160°. Yield: 6 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 374.03 Kcal (1566 kJ) | ||
| Calories from fat | 199.69 Kcal | ||
| % Daily Value* | |||
| Total Fat | 22.19g | 34% | |
|---|---|---|---|
| Cholesterol | 75.98mg | 25% | |
| Sodium | 71.26mg | 3% | |
| Potassium | 339.52mg | 7% | |
| Total Carbs | 40.3g | 13% | |
| Sugars | 30.37g | 121% | |
| Dietary Fiber | 3.31g | 13% | |
| Protein | 6g | 12% | |
| Vitamin C | 1.6mg | 3% | |
| Vitamin A | 0.4mg | 15% | |
| Iron | 1.6mg | 9% | |
| Calcium | 100.8mg | 10% | |
| Amount Per 100 g | |||
| Calories | 296.01 Kcal (1239 kJ) | ||
| Calories from fat | 158.03 Kcal | ||
| % Daily Value* | |||
| Total Fat | 17.56g | 34% | |
|---|---|---|---|
| Cholesterol | 60.13mg | 25% | |
| Sodium | 56.4mg | 3% | |
| Potassium | 268.69mg | 7% | |
| Total Carbs | 31.89g | 13% | |
| Sugars | 24.03g | 121% | |
| Dietary Fiber | 2.62g | 13% | |
| Protein | 4.75g | 12% | |
| Vitamin C | 1.2mg | 3% | |
| Vitamin A | 0.4mg | 15% | |
| Iron | 1.2mg | 9% | |
| Calcium | 79.8mg | 10% | |
* 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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