Veggie Life, Autumn 2001: Creamy Sweet Potaotes with Pecans

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* Exported from MasterCook *

 

Creamy Sweet Potatoes with Pecans

 

Recipe By :Veggie Life, Autumn 2001, Don Buscher, MS

Serving Size : 8 Preparation Time :0:00

Categories : Potatoes

 

Amount Measure Ingredient -- Preparation Method

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3 medium to large sweet potatoes (about 3 pounds)

1/2 cup lowfat milk or soy milk

1/3 cup nonfat or lowfat sour cream, or vegan

alternative

2 tablespoons brown sugar

1 tablespoon butter or margarine

1 teaspoon vanilla

1/2 teaspoon each: salt, ginger, and cinnamon

1/8 teaspoon maple flavor (optional)

black pepper, to taste

1/2 cup chopped pecans or walnuts

cooking spray or oil

 

Preheat oven to 375 degrees. Pierce potatoes with a fork and bake for 1 hour,

until tender. Set aside until cool enough to handle, then remove skins.

 

 

In a large mixing bowl, combine potatoes, milk, sour cream, sugar, butter,

vanilla, salt, ginger, cinnamon, maple flavor, if using and pepper. Using an

electric mixer, whip until smooth.

 

Reduce oven heat to 350 degrees. Lightly spray or oil and 8 x 8-inch baking

dish. Spread sweet potato mixture into prepared dish, sprinkle with chopped

nuts, and bake for 30 to 40 minutes, until heated through.

 

 

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Per Serving (excluding unknown items): 23 Calories; 1g Fat (57.6% calories from

fat); trace Protein; 2g Carbohydrate; 0g Dietary Fiber; 4mg Cholesterol; 16mg

Sodium. Exchanges: 1/2 Fat; 0 Other Carbohydrates.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0