Suggested by Jeffrey Moaney, Gensler, Baltimore
Cook potatoes in boiling water to cover in a Dutch oven 30 to 40 minutes or until tender; drain. Let cool slightly. Peel potatoes, and place in a large bowl. Add 3 tablespoons butter, and mash. Add 3/4 cup sugar and next 6 ingredients; mash again, or beat at medium speed of an electric mixer until smooth. Spoon mixture into a lightly greased 2-quart casserole.
Combine brown sugar and remaining 4 ingredients; sprinkle over sweet potato mixture. Bake, uncovered, at 425° for 30 minutes or until thoroughly heated, shielding with aluminum foil after 20 minutes to prevent excessive browning.
Make-Ahead Directions: Prepare sweet potato mixture and spoon into greased casserole. Cover and chill overnight. Remove from refrigerator 30 minutes before baking; add brown sugar topping. Bake casserole as directed above.
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Serving Size: 1 Serving (82g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 338 | ||
Calories from Fat: 203 (60%) | ||
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Amt Per Serving | % DV | |
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Total Fat 22.6g | 30 % | |
Saturated Fat 8.7g | 43 % | |
Monounsaturated Fat 8.9g | ||
Polyunsanturated Fat 3.6g | ||
Cholesterol 58.2mg | 18 % | |
Sodium 102.4mg | 4 % | |
Potassium 151.4mg | 4 % | |
Total Carbohydrate 33.8g | 10 % | |
Dietary Fiber 1.7g | 7 % | |
Sugars, other 32.1g | ||
Protein 3.2g | 5 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 338
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