RunninTeach
Cathlete
Delicious!
From the 11/09 issue of Cooking Light:
2¾ lbs. sweet potatoes
¼ cup half and half
3 TBS butter, melted
3 TBS maple syrup
1 tsp. kosher salt
½ tsp. freshly ground black pepper
¼ tsp. vanilla extract
¼ tsp. ground cinnamon
1/8 tsp. ground allspice
1 large egg, lightly beaten
cooking spray
½ cup mini marshmallows
2 TBS chopped pecans
1. Preheat oven to 400°
2. Pierce potatoes several times with a fork; place on a foil-lined baking pan sheet. Bake at 400° for 1 hour or until tender. Cool slightly; peel and mash in a large bowl.
3. Reduce oven temp to 350.
4. Stir half and half and the next 8 ingredients (through egg) into sweet potatoes. Spoon mixture into 2-quart baking dish coated with cooking spray. Bake at 350 for 15 minutes. Sprinkle the top w/ marshmallows and pecans; bake 12 minutes or until the mini marshmallows are slightly melted.
Yields 8 servings (½ cup)
Calories: 185
Fat: 7.3 g
Protein: 3.2
Carb: 28
Fiber: 3.4
Sodium: 315
Calc: 57
From the 11/09 issue of Cooking Light:
2¾ lbs. sweet potatoes
¼ cup half and half
3 TBS butter, melted
3 TBS maple syrup
1 tsp. kosher salt
½ tsp. freshly ground black pepper
¼ tsp. vanilla extract
¼ tsp. ground cinnamon
1/8 tsp. ground allspice
1 large egg, lightly beaten
cooking spray
½ cup mini marshmallows
2 TBS chopped pecans
1. Preheat oven to 400°
2. Pierce potatoes several times with a fork; place on a foil-lined baking pan sheet. Bake at 400° for 1 hour or until tender. Cool slightly; peel and mash in a large bowl.
3. Reduce oven temp to 350.
4. Stir half and half and the next 8 ingredients (through egg) into sweet potatoes. Spoon mixture into 2-quart baking dish coated with cooking spray. Bake at 350 for 15 minutes. Sprinkle the top w/ marshmallows and pecans; bake 12 minutes or until the mini marshmallows are slightly melted.
Yields 8 servings (½ cup)
Calories: 185
Fat: 7.3 g
Protein: 3.2
Carb: 28
Fiber: 3.4
Sodium: 315
Calc: 57