Monday, November 22, 2010

Sweet Potato Casserole with Pecans

Sweet Potato Casserole

2 1/2 pounds raw sweet potatoes, peeled and cut into 1-inch cubes
2 1/2 lb can of precooked sweet potatoes

3/4 cup packed brown sugar
1/4 cup butter, softened
1 1/2 teaspoons salt
1/2 teaspoon vanilla extract
1/2 cup finely chopped pecans, divided
2 cups miniature marshmallows

Preheat oven to 375°.

Place the sweet potatoes in a large saucepan, and cover with cold water. Bring to a boil. Reduce heat, and simmer for 15 minutes or until very tender. Drain; cool slightly.

Place potatoes in a large bowl. Add sugar and next 3 ingredients (through vanilla). Mash sweet potato mixture with a potato masher. Gently stir in the pecans. Spoon the potato mixture into an even layer in an 11 x 7-inch baking dish coated with cooking spray. Sprinkle with remaining 1/4 cup pecans; top with mini marshmallows. Bake at 375° for 25 minutes or until golden.

Nutritional Information

Calories: 186 (27% from fat)
Fat: 5.5g (sat 2g,mono 2.3g,poly 0.9g)
Protein: 1.6g
Carbohydrate: 33.1g
Fiber: 2.5g
Cholesterol: 8mg
Sodium: 272mg
Calcium: 23mg

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