Whipped Sweet Potatoes with Maple Pecan Topping
Fluffy and light with a bit of sweet crunch, these will delight even the pickiest of vegetable eaters.
Servings: 10 to 12
Ingredients:
| Nutritional Info | |
| Per each of 12 servings: about | - |
| cal | 263 |
| pro | 4 g |
| total fat | 13 g |
| sat. fat | 4 g |
| carb | 33 g |
| fibre | 4 g |
| chol | 57 mg |
| sodium | 520 mg |
| % RDI: | - |
| calcium | 5% |
| iron | 10% |
| vit A | 162% |
| vit C | 25% |
| folate | 8% |
-
6 sweet potatoes (3 lb/1.5 kg), peeled and cubed
2 russet potatoes (1 lb/500 g), peeled and cubed
3 eggs
2 tbsp (25 mL) maple syrup
2 tsp (10 mL) lemon juice
3/4 tsp (4 mL) salt
Pinch each ground nutmeg and pepper
1-1/4 cups (300 mL) chopped pecans
1/3 cup (75 mL) packed brown sugar
1/4 cup (50 mL) butter, melted
Preparation:
In large saucepan of boiling salted water, cover and cook sweet and russet potatoes until tender, about 12 minutes. Drain and return to pot. Using electric beaters or masher, beat or mash until smooth.
In bowl, beat together eggs, maple syrup, lemon juice, salt, nutmeg and pepper; beat into potatoes. Scrape into greased 13- x 9-inch (3 L) glass baking dish. (Make-ahead: Cover and refrigerate for up to 24 hours; bake for 10 minutes longer.)
Stir pecans with brown sugar; sprinkle over potatoes. Drizzle with butter. Bake in 350°F (180°C) oven for about 50 minutes or until set and bubbly.
In bowl, beat together eggs, maple syrup, lemon juice, salt, nutmeg and pepper; beat into potatoes. Scrape into greased 13- x 9-inch (3 L) glass baking dish. (Make-ahead: Cover and refrigerate for up to 24 hours; bake for 10 minutes longer.)
Stir pecans with brown sugar; sprinkle over potatoes. Drizzle with butter. Bake in 350°F (180°C) oven for about 50 minutes or until set and bubbly.
Source
Canadian Living Magazine: December 2007
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