Sweet Potato Puree with Pecans
Chef's Tip: Finely chop a chipotle pepper (or 2) to add some smoky heat to this dish. Counter the heat with a hearty dash of cinnamon.
Servings and Ingredients
|2 (40 oz each) cans sweet potatoes, drained well|
|½ c. Hy-Vee unsalted butter, melted and divided|
|¼ c. agave nectar|
|½ c. Hy-Vee brown sugar|
|⅓ c. Hy-Vee all-purpose flour|
|1 (6 oz) package Hy-Vee pecan pieces (1-1/2 c.)|
- Preheat oven to 375 degrees. Spray a 3-quart baking dish with non-stick cooking spray; set aside.
- In a large mixing bowl, combine sweet potatoes, 1/4 cup butter and agave. Beat until well combined and mixture is fluffy. Pour mixture into prepared baking dish.
- In a separate bowl, mix brown sugar, flour, remaining 1/4 cup butter and pecan pieces until the mixture appears as coarse crumbs. Sprinkle crumb mixture over sweet potatoes.
- Bake 40 to 45 minutes or until the crumbs are golden.
330 Calories per serving
Amounts Per Serving
- Total Fat: 18g
- Cholesterol: 20mg
- Sodium: 40mg
- Total Carbohydrates: 43g
Vitamin A 180%
Vitamin C 15%
Hy-Vee weekly ad from the week of November 13, 2013.