Directions:
- Cut the sweet potatoes into 2 inch chunks and place in a pot with enough water to cover. Bring to a boil and then reduce the heat to medium. Cook until tender, about 20-25 minutes. Drain and return to pot; mash until smooth and cool 15 minutes.
- Preheat the oven to 350 degrees. Butter a 1 quart casserole. Melt 1/4 cup of butter. In a large bowl, beat the eggs. Beat in the vanilla and the potatoes. Transfer to the casserole dish.
- In a small bowl, stir together the pecans and flour. Mix in the remaining butter until pea-sized pieces form. Crumble crumbs over the potatoes.
- Bake until top is bubbly, about 30 minutes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 387.88 Kcal (1624 kJ) | ||
| Calories from fat | 210.34 Kcal | ||
| % Daily Value* | |||
| Total Fat | 23.37g | 36% | |
|---|---|---|---|
| Cholesterol | 67.62mg | 23% | |
| Sodium | 213.21mg | 9% | |
| Potassium | 446.34mg | 9% | |
| Total Carbs | 41.71g | 14% | |
| Sugars | 17.97g | 72% | |
| Dietary Fiber | 4.99g | 20% | |
| Protein | 5.8g | 12% | |
| Vitamin C | 2.1mg | 4% | |
| Vitamin A | 1.1mg | 37% | |
| Iron | 2.2mg | 12% | |
| Calcium | 79.3mg | 8% | |
| Amount Per 100 g | |||
| Calories | 240.26 Kcal (1006 kJ) | ||
| Calories from fat | 130.28 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.48g | 36% | |
|---|---|---|---|
| Cholesterol | 41.88mg | 23% | |
| Sodium | 132.06mg | 9% | |
| Potassium | 276.47mg | 9% | |
| Total Carbs | 25.84g | 14% | |
| Sugars | 11.13g | 72% | |
| Dietary Fiber | 3.09g | 20% | |
| Protein | 3.59g | 12% | |
| Vitamin C | 1.3mg | 4% | |
| Vitamin A | 0.7mg | 37% | |
| Iron | 1.4mg | 12% | |
| Calcium | 49.1mg | 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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