Checkerboard Sweet Potatoes
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 346.8
- Total Fat: 11.1 g
- Cholesterol: 15.9 mg
- Sodium: 152.4 mg
- Total Carbs: 61.6 g
- Dietary Fiber: 5.9 g
- Protein: 4.5 g
View full nutritional breakdown of Checkerboard Sweet Potatoes calories by ingredient
Number of Servings: 8
Ingredients
-
3 Lbs. Sweet Potatoes, Peeled, & Cut into 2 inch chuncks
.5 Cups of Skim Milk
4 Tablespoons butter
1 can (8 ounces) crushed pineapple, drained
.25 cup packed brown sugar
1 teaspoon pumpkin pie spice
.25 teaspoon salt
20 marshmallows
40 pecan halves
Directions
1. Cover sweet potatoes with cold water and bring to a boil. Reduce to a simmer and cook 12 to 15 minutes or until knife-tender. Drain & Return to pot. Mash potatoes with a potato masher, the stir in milk, butter, pineapple, pumpkin pie spice, and salt.
2. Transfer mixture to a 2 and a half quart oval casserole dish; smooth out top. Starting at the top left, alternate on marshmallow with two pecan halves until the entire casserole is covered. Bake at 350 degrees for 25-30 minutes, or until marshmallows are browned and puffed.
Serving Size: Makes 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user DAVE3977.
2. Transfer mixture to a 2 and a half quart oval casserole dish; smooth out top. Starting at the top left, alternate on marshmallow with two pecan halves until the entire casserole is covered. Bake at 350 degrees for 25-30 minutes, or until marshmallows are browned and puffed.
Serving Size: Makes 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user DAVE3977.