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Ingredients
- Cooking spray
- 4 large sweet potatoes (about 2 lb)
- 1 cup unsalted butter
- ½ cup pecan halves
- 1 cup brown sugar
- ½ teaspoon kosher salt
- 1 (10.5 oz) bag miniature marshmallows
Steps
- Preheat oven to 350°F. Coat 13- x 9-inch baking dish with spray. Peel potatoes and cut into 1-inch cubes; place in large saucepan, cover with water, and bring to a boil. Boil 10–12 minutes until potatoes are tender; drain well. Melt butter.
- Place pecans in food processor bowl. Pulse until finely chopped, then place in large bowl. Place potatoes in food processor bowl (in batches); process until pureed, then add to bowl with pecans. Add butter, sugar, and salt; stir until blended.
- Spread mixture evenly in baking dish. Bake 20 minutes. Sprinkle with marshmallows. Bake 5–8 more minutes until marshmallows are slightly golden. Serve hot.
If fruits and vegetables are part of this recipe, be sure to wash thoroughly.
Amount per 1⁄12 recipe serving: Calories 360, Total Fat 19g, Sat Fat 10g, Trans Fat 0.5g, Chol 40mg, Sodium 125mg, Total Carb 49g, Fiber 2g, Total Sugar 36g, (Incl. 32g Added Sugars), Protein 2g, Vitamin D 0%, Calc 4%, Iron 6%, Potassium 4%