Recipe
Author
Hy-Vee Seasons Magazine
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Servings and Ingredients
Ingredients
Serves 8
| Quantity | Ingredient | Add |
|---|---|---|
| 2 lbs. sweet potatoes, peeled and cubed (about 2 large) | ||
| 4 tbsp. Hy-Vee butter, divided | ||
| 3 tbsp. packed Hy-Vee brown sugar, divided | ||
| ½ c. Hy-Vee pecan pieces | ||
| ½ c. Hy-Vee skim milk, heated 30 seconds in microwave | ||
| ¾ tsp. pumpkin pie spice | ||
| ½ tsp. Hy-Vee salt |
Directions
- In a large stockpot, cook sweet potatoes in boiling water about 25 minutes or until tender.
- Meanwhile, in a small skillet over medium heat, heat1 tablespoon each of the butter and brown sugar until melted, stirring constantly. Add pecans; cook and stir for 2 minutes. Spread on parchment to cool; set aside.
- Drain sweet potatoes; mash with a potato masher or electric mixer. Add remaining 3 tablespoons butter, 2 tablespoons brown sugar, warm milk, pumpkin pie spice and salt; mash until smooth. Transfer to serving dish; top with caramelized pecans.
Nutrition facts
Servings
200 Calories per serving
Amounts Per Serving
- Total Fat: 11g
- Cholesterol: 15mg
- Sodium: 190mg
- Total Carbohydrates: 25g
- Protein: 3g
Daily Values
0%
Vitamin A 340%
0%
Vitamin C 30%
0%
Iron 4%
0%
Calcium 6%
Recipe Source:
Hy-Vee Seasons Holiday 2012.