Advertisement
Ingredients
6 large or 8 to 10 medium sweet potatoes, baked (about 8 pounds)
½ cup melted unsalted butter
¼ cup heavy cream
2 eggs, beaten
½ teaspoon cinnamon
1 teaspoon vanilla
Salt to taste
¾ cup toasted chopped pecans
Nutritional analysis per serving (12 to 14 servings)
53 grams carbs; 45 milligrams cholesterol; 342 calories; 5 grams monosaturated fat; 2 grams polyunsaturated fat; 6 grams saturated fat; 13 grams fat; 8 grams fiber; 699 milligrams sodium; 6 grams protein; 11 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
Heat oven to 350 degrees. Peel and mash sweet potatoes. In a bowl, combine them with butter, cream, eggs, cinnamon, vanilla, salt and ½ cup pecans. Blend thoroughly.
- Step 2
Place mixture in a casserole; top with remaining pecans. Bake 30 minutes. (Purée may be made a day ahead and refrigerated; return to room temperature and bake).
Private Notes
Comments
Recipe can be easily halved and will still serve a crowd. The full recipe could serve up to 16 people. I make it nearly every Thanksgiving and it never disappoints.