- 2-1/2 pounds sweet potatoes (3 - 4 large potatoes or enough potatoes to make 5 cups of mashed potatoes)
- 1 cup fat-free half and half
- 1/3 cup sugar
- 1 egg
- 1/4 teaspoon nutmeg
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 1 teaspoon vanilla
- 1/4 cup chopped walnuts or pecans
- 1/4 cup flour
- 1/4 cup quick-cooking oats
- 1/4 cup brown sugar
- 1/4 cup cold butter or margarine
Butter a 2 quart baking dish. Peel sweet potatoes and cut into large chunks. Place in a large saucepan. Cook in boiling salted water until tender. Drain well. Place potatoes in food processor.* Add half and half, sugar, egg, nutmeg, cinnamon, salt, and vanilla. Process until smooth. Spoon into baking dish. In a small bowl, combine all topping ingredients. Using a knife, cut butter into the dry ingredients until mixture is crumbly. Sprinkle topping on top of potatoes. Cover and refrigerate until ready to bake.
Preheat oven to 350 degrees. Bake uncovered for 35 - 45 minutes or until heated through and topping is lightly brown.
Note: The secret to this recipe is using the food processor to mash the potatoes. The sweet potatoes do not get smooth and may be stringy if they are mashed with an electric mixer.
Serves 8 Nutritional Information per serving:
Fat, gm. 7
Protein, gm. 4
Carbs, gm. 45
Cholesterol, mg. 35
Fiber, gm. 3.5
Note from Donna:
I have lots more recipes available in my MOM'S UPDATED RECIPE BOX 2nd edition cookbook. There are 300 recipes that are healthy, modern versions of all your family's favorite homestyle recipes.
If you would like a copy, I can send it to you and you can return a check after you receive it. -
$15 plus $1.50 postage.
- Family, friends of Tony Robinson protest plan to return officer to patrol
- Packers fans stock up on snacks before NFC Championship game
- Wisconsin officials investigating skull found on vacant land
- Victims chase suspected burglars with shovel
- Wisconsin school advocates pushing for more money
- Research indicates correct breast examination techniques are widely misunderstood