Directions:
- In a large stockpot, cover the sweet potatoes (with the skins on) with 1 of water; boil for 20 minutes, or until fork tender. Drain, allow to cool, and remove the skins.
- Preheat oven to 350. Grease a 2 quart casserole dish.
- Place the potatoes in a mixing bowl, and beat until smooth.
- Reduce speed to low, and add Splenda, milk, butter, vanilla, eggs, and salt.
- Allow any potato fibers to remain on the beater and remove. Pour the sweet potato mixture into the casserole dish.
- Prepare the topping in a small bowl by whisking together the brown sugar Splenda, rice flour, butter, and pecans. Sprinkle the mixture over the potatoes and bake for 40 minutes or until bubbly.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 374.3 Kcal (1567 kJ) | ||
| Calories from fat | 252.76 Kcal | ||
| % Daily Value* | |||
| Total Fat | 28.08g | 43% | |
|---|---|---|---|
| Cholesterol | 61.24mg | 20% | |
| Sodium | 152.93mg | 6% | |
| Potassium | 349.65mg | 7% | |
| Total Carbs | 28.85g | 10% | |
| Sugars | 12.84g | 51% | |
| Dietary Fiber | 3.81g | 15% | |
| Protein | 4.95g | 10% | |
| Vitamin C | 1.6mg | 3% | |
| Vitamin A | 0.8mg | 27% | |
| Iron | 1.5mg | 8% | |
| Calcium | 70.7mg | 7% | |
| Amount Per 100 g | |||
| Calories | 283.23 Kcal (1186 kJ) | ||
| Calories from fat | 191.26 Kcal | ||
| % Daily Value* | |||
| Total Fat | 21.25g | 43% | |
|---|---|---|---|
| Cholesterol | 46.34mg | 20% | |
| Sodium | 115.72mg | 6% | |
| Potassium | 264.58mg | 7% | |
| Total Carbs | 21.83g | 10% | |
| Sugars | 9.72g | 51% | |
| Dietary Fiber | 2.88g | 15% | |
| Protein | 3.75g | 10% | |
| Vitamin C | 1.2mg | 3% | |
| Vitamin A | 0.6mg | 27% | |
| Iron | 1.1mg | 8% | |
| Calcium | 53.5mg | 7% | |
* 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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