Recipe: Nutrition
Low-Calorie
Low-Cholesterol
Low-Sodium
Weight Management
Directions
Prep Time
20 minutes
Cook Time
1 hour, 50 minutes
Ready in
2 hours, 10 minutes
- Preheat oven to 400°F. Coat a 13x9-inch baking dish with nonstick cooking spray; set aside. Place sweet potatoes on a baking sheet lined with foil. Bake 45 to 55 minutes or until a knife is easily inserted into the potatoes. Remove from oven; let cool slightly. Reduce oven temperature to 325°F.
- Meanwhile, melt butter in a Dutch oven. Add onion, apple and thyme; cook and stir until onion is tender. Remove from heat; set aside.
- Remove and discard skin from potatoes; add potato to onion mixture. Using an electric hand-mixer, mash or beat to mash lightly. Add eggs, orange zest, orange juice and broth; mix well. Spread in baking dish; set aside.
- In a small bowl combine pecans, brown sugar, breadcrumbs, and freshly ground pepper to taste; mix well. Sprinkle evenly over potato mixture. Cover loosely with foil and bake 25 minutes. Uncover and bake 25 to 35 minutes or until topping is light golden.
- Remove from oven; top with marshmallows. Return to oven and bake 5 to 8 minutes or until marshmallows are puffed and light golden. Serve hot or warm.
Nutritional Information
Serving Size
1
Per Serving
Calories 186, Calories Fat 76, Total Fat 8g, Saturated Fat 2g, Cholesterol 43mg, Sodium 162mg, Carbohydrate 26g, Protein 2g
Serving Size | 1 |
Calories | 186 |
Calories Fat | 76 |
Calories (fat) extra | 41 |
Total Fat | 8g |
Total Fat (extra) | 13 |
Saturated Fat | 2g |
Saturated Fat (extra) | 12 |
Cholesterol | 43mg |
Cholesterol (extra) | 14 |
Sodium | 162mg |
Sodium (extra) | 7 |
Potassium | 237mg |
Carbohydrate | 26g |
Carbohydrate (extra) | 9 |
Fiber | 1g |
Fiber (extra) | 7 |
Sugars | 11g |
Protein | 2g |
Omega3 | 0g |
Vitamin A | 7614IU |
Vitamin A (extra) | 152 |
Vitamin C | 8mg |
Vitamin C (extra) | 14 |
Iron | 0mg |
Iron (extra) | 4 |