Fluffy and light with a bit of sweet crunch, these will delight even the pickiest of vegetable eaters.
- Portion size 12 servings
- Credits : Canadian Living Magazine: December 2007
Ingredients
Method
In large saucepan of boiling salted water, cover and cook sweet and russet potatoes until tender, about 12 minutes. Drain and return to pot. Using electric beaters or masher, beat or mash until smooth.In bowl, beat together eggs, maple syrup, lemon juice, salt, nutmeg and pepper; beat into potatoes. Scrape into greased 13- x 9-inch (3 L) glass baking dish. (Make-ahead: Cover and refrigerate for up to 24 hours; bake for 10 minutes longer.)
Stir pecans with brown sugar; sprinkle over potatoes. Drizzle with butter. Bake in 350°F (180°C) oven for about 50 minutes or until set and bubbly.
Nutritional facts Per each of 12 servings: about
- Sodium 520 mg
- Protein 4 g
- Calories 263.0
- Total fat 13 g
- Cholesterol 57 mg
- Saturated fat 4 g
- Total carbohydrate 33 g
%RDI
- Iron 10.0
- Folate 8.0
- Calcium 5.0
- Vitamin A 162.0
- Vitamin C 25.0
