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Nutrition Information*
per serving
Calories: 456.2
Total Sugars: 31.2g
Carb.: 58.3g
Fiber: 5.4g
Total Fats: 22.6g
Cholesterol: 84mg
Protein: 8.5g
Sodium: 82.2mg
*Data provided by USDA
1/4 cup sugar ; more sugar if using fresh yams
1 cup milk
2 cups walnuts ; chopped
2/3 cup all-purpose flour
4 egg(s)
1/2 cup butter ; melted, 1/2 cup for casserole, plus another 1/3 cup for topping
1 cup brown sugar
1/2 teaspoon nutmeg
2 teaspoons vanilla extract
1 teaspoon cinnamon ; to taste
4 pounds sweet potatoes ; canned, in syrup
Submitted by terry
Worth the calories for a special occassion
Cal: 456 Fat: 23g Carbs: 58g Protein: 9g Fiber: 5g
Nutrition Information*
per serving
Based on a 2000 calorie diet
DV %
22.8
--
19.4
21.6
34.7
28
17
3.4
Calories: 456.2
Total Sugars: 31.2g
Carb.: 58.3g
Fiber: 5.4g
Total Fats: 22.6g
Cholesterol: 84mg
Protein: 8.5g
Sodium: 82.2mg
*Data provided by USDA
Original recipe serves 12
½ 2x 3x Reset
Ingredients (serves 12)
Directions
- Preheat oven to 350F (175C)
- Drain and mash the canned sweet potatoes in a large bowl.
- Add eggs, sugar, milk, stick of softened butter, vanilla, cinnamon and nutmeg.
- Keep mashing until smooth and pour into an ungreased souffle pan or 9x13" baking dish. Set aside.
- In a smaller bowl, combine melted butter, brown sugar, flour and chopped walnuts (you can also use pecans). Spread topping over sweet potato mixture in baking pan.
- Bake at 350 for 45 minutes or until casserole sets. The internal temperature should be at least 160F (75C) Let it stand 5 minutes and then serve. Enjoy!
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