Mashed Sweet Potatoes with Pecan Crumble
A crunchy pecan crust and a sprinkling of dried plums top a bed of mashed sweet potatoes with flair
Hands On:20 | Total: 50 | Makes: 12 servings (3/4 cup each)
PAM® Original No-Stick Cooking Spray
3 pounds sweet potatoes, peeled
1/2 cup granulated sugar
1/2 cup Fleischmann's® Original-stick (1/2 cup = 1 stick)
1/3 cup reduced fat (2%) milk
1 egg, lightly beaten
1 teaspoon vanilla extract
1 cup chopped dried plums (prunes)
1/2 cup firmly packed dark brown sugar
2 tablespoons all-purpose flour
2 tablespoons cold Fleischmann's® Original-stick
1/2 cup chopped pecans
- Preheat oven to 350°F. Spray 8x8-inch baking dish with cooking spray. Cut sweet potatoes into 2-inch chunks; place in large saucepan. Add enough water to completely cover potatoes. Bring to a boil over medium-high heat. Reduce heat to medium; simmer 15 minutes, or until potatoes are tender. Drain; return potatoes to same saucepan. Mash with hand masher or ricer. Add granulated sugar and 1/2 cup Fleischmann's; mix well. Stir in milk, egg and vanilla. Spoon into prepared baking dish. Sprinkle with plums.
- Mix brown sugar and flour in medium bowl; cut in 2 tablespoons Fleischmann's with pastry blender or 2 knives until mixture resembles coarse crumbs. Stir in pecans; sprinkle evenly over potato mixture.
- Bake 30 minutes, or until top is golden brown. Serve warm.
12 servings (3/4 cup each) Calories 281; Total Fat 12 g(Saturated Fat 2 g); Cholesterol 16 mg; Sodium 125 mg;
Carbohydrate 43 g; (Dietary Fiber 4 g, Sugars 28 g); Protein 3 g;
Percent Daily Values*: Vitamin A 268%; Vitamin C 18%; Calcium 5%; Iron 6%
* Percent Daily Values are based on a 2,000 calorie diet.
Brought To You By ConAgra Foods(R)