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Mashed Sweet Potatoes with Toasted Pecans
Source: dLife

Melt in your mouth sweet potatoes sweentened with a hint of brown sugar, cinnamon and butter.

Prep Time: 10 minutes
Cook Time: 30 minutes
Difficulty: Easy

Nutrition Facts

Makes 8 servings
Amount Per Serving
Calories 99.6
Total Carbs 12.0 g
Dietary Fiber 1.8 g
Sugars 3.9 g
Total Fat 5.5 g
Saturated Fat 2.0 g
Unsaturated Fat 0.8 g
Potassium 185.8 mg
Protein 1.1 g
Sodium 51.0 mg
Dietary Exchanges
1 1/2 Fat , 1 Starch
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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3 each  sweet potatoes
4 tbsp  chopped pecans
1 tbsp  packed dark brown sugar
1 pinch  ground cinnamon
2 tbsp  butter
  1. Peel sweet potatoes and cut in half. Place them in large saucepan and cover with cold water.
  2. Bring to boil over high heat and simmer until potatoes are tender when pricked with a fork, about 30 minutes depending on the size of the potatoes. Drain. Transfer to large mixing bowl.
  3. Place pecans in small nonstick skillet over medium heat. Toast 2-4 minutes, stirring constantly. Set aside.
  4. Add brown sugar, cinnamon and butter to cooked potatoes. Mash with potato masher or fork, until smooth.
  5. Adjust cinnamon to taste.
  6. Transfer to serving dish and top with toasted pecans.

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