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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
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Easy	Intermediate	Difficult

Mashed Sweet Potatoes with Toasted Pecans

Source: dLife

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

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 5.5 Fat, 0.1 Other Carbs, 0.6 Starch, 0.0 Lean Meat

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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Servings

Ingredients

3.0
3 each sweet potatoes 4.0
4 tbsp chopped pecans 2.0
2 tbsp butter 1.0
1 tbsp packed dark brown sugar 1.0
1 pinch ground cinnamon

Directions

Peel sweet potatoes and cut in half. Place them in large saucepan and cover with cold water.
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.
Place pecans in small nonstick skillet over medium heat. Toast 2-4 minutes, stirring constantly. Set aside.
Add brown sugar, cinnamon and butter to cooked potatoes. Mash with potato masher or fork, until smooth.
Adjust cinnamon to taste.
Transfer to serving dish and top with toasted pecans.