Sweet Potatoes with Toasted Pecans Recipe Video

Summary

Difficulty LevelEasyHealth IndexHealthy
CuisineCourse
TasteMethod
VegetarianMain Ingredient,

Ingredients

 Sweet potatoes6 Pound, peeled & cut into 1 inch chunks
 Unsalted butter12 Tablespoon
 Pure maple syrup1 1⁄2 Cup (24 tbs)
 Pumpkin pie spice1 Teaspoon
 Salt1 Teaspoon
 Toasted pecans1 Cup (16 tbs), coarsely chopped
 Dried cranberries1⁄4 Cup (4 tbs)

Nutrition Facts

Serving size: Complete recipe

Calories 6101 Calories from Fat 1786

% Daily Value*

Total Fat 205 g314.9%

Saturated Fat 101.4 g507.1%

Trans Fat 0 g

Cholesterol 387 mg

Sodium 5332.4 mg222.2%

Total Carbohydrates 1053 g350.9%

Dietary Fiber 91.9 g367.4%

Sugars 443.3 g

Protein 60 g121%

Vitamin A 7813.1% Vitamin C 110.8%

Calcium 121.2% Iron 177.3%

*Based on a 2000 Calorie diet

Directions

1. Bring 12" dutch oven of lightly salted water to boiling. Add sweet potatoes and boil 10-12 minutes, until tender. Drain water and return to dutch oven.
2. Using a medium sized skillet, melt butter over medium heat. Stir in maple syrup, salt and pumpkin pie spice. Stir for 1 minute until sauce is smooth.
3. Add butter mixture to potatoes and mash to desired consistency. Sprinkle top evenly with chopped pecan and cranberry mixture.
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