Mashed Sweet Potatoes with Pecan Crumble
Minutes Prep time: 20
Minutes Total time: 50
Servings: 12
Difficulty: Advanced
Minutes Prep time: 20
Minutes Total time: 50
Servings: 12
Difficulty: Advanced
PAM® Original No-Stick Cooking Spray
3 pounds sweet potatoes, peeled
1/2 cup granulated sugar
1/2 cup Fleischmann's® Original-stick (1/2 cup = 1 stick)
1/3 cup reduced fat (2%) milk
1 egg, lightly beaten
1 teaspoon vanilla extract
1 cup chopped dried plums (prunes)
1/2 cup firmly packed dark brown sugar
2 tablespoons all-purpose flour
2 tablespoons cold Fleischmann's® Original-stick
1/2 cup chopped pecans
Nutrition information
Nutrient | Amount | % Daily Value |
---|---|---|
Calcium | 50 mg | 5% |
Carbohydrate | 43 g | 14% |
Cholesterol | 16 mg | 5% |
Total Fat | 12 g | 18% |
Iron | 1 mg | 6% |
Calories | 281 kcal | 14% |
Sodium | 125 mg | 5% |
Protein | 3 g | 6% |
Saturated Fat | 2 g | 11% |
Sugars | 28 g | 3% |
Vitamin C | 11 mg | 18% |
Preheat oven to 350°F. Spray 8x8-inch baking dish with cooking spray. Cut sweet potatoes into 2-inch chunks; place in large saucepan. Add enough water to completely cover potatoes. Bring to a boil over medium-high heat. Reduce heat to medium; simmer 15 minutes, or until potatoes are tender. Drain; return potatoes to same saucepan. Mash with hand masher or ricer. Add granulated sugar and 1/2 cup Fleischmann's; mix well. Stir in milk, egg and vanilla. Spoon into prepared baking dish. Sprinkle with plums.
Mix brown sugar and flour in medium bowl; cut in 2 tablespoons Fleischmann's with pastry blender or 2 knives until mixture resembles coarse crumbs. Stir in pecans; sprinkle evenly over potato mixture.
Bake 30 minutes, or until top is golden brown. Serve warm.
Mashed Sweet Potatoes with Pecan Crumble