Directions:
- Place sweet potatoes on baking sheet and bake at 375 for 50 minutes, or until very tender. Let cool, and peel.
- Combine sweet potatoes, molasses, ginger root, salt, and pepper in a bowl. Beat at medium speed with a mixer until smooth. Set aside.
- Heat oil in a large nonstick skillet over medium-high heat. Add squash and next six ingredients (squash through onion); saute for 8 minutes. Add broth and bring to a simmer. Cook for 20 minutes, stirring occasionally.
- Spoon squash mixture into a 3-quart casserole dish. Spread sweet potato mixture evenly over squash mixture. Bake at 370 for 35 minutes; sprinkle with pecans and bake an additional 15 minutes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 279.7 Kcal (1171 kJ) | ||
| Calories from fat | 55.61 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.18g | 10% | |
|---|---|---|---|
| Cholesterol | 0.09mg | 0% | |
| Sodium | 390.17mg | 16% | |
| Potassium | 1144.43mg | 24% | |
| Total Carbs | 53.13g | 18% | |
| Sugars | 15.75g | 63% | |
| Dietary Fiber | 9.85g | 39% | |
| Protein | 5.84g | 12% | |
| Vitamin C | 26.6mg | 44% | |
| Vitamin A | 2.4mg | 80% | |
| Iron | 2.7mg | 15% | |
| Calcium | 122.2mg | 12% | |
| Amount Per 100 g | |||
| Calories | 77.55 Kcal (325 kJ) | ||
| Calories from fat | 15.42 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.71g | 10% | |
|---|---|---|---|
| Cholesterol | 0.03mg | 0% | |
| Sodium | 108.18mg | 16% | |
| Potassium | 317.32mg | 24% | |
| Total Carbs | 14.73g | 18% | |
| Sugars | 4.37g | 63% | |
| Dietary Fiber | 2.73g | 39% | |
| Protein | 1.62g | 12% | |
| Vitamin C | 7.4mg | 44% | |
| Vitamin A | 0.7mg | 80% | |
| Iron | 0.8mg | 15% | |
| Calcium | 33.9mg | 12% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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