Servings:
3 big portions
Ingredients:
1½ sweet potatoes
1 egg
25g sugar
½ package vanilla sugar
20g warm butter
125ml milk
For the topping:
50g brown sugar or marshmallows
55g chopped pecans
30g butter
Preparation:
1) This is a recipe which sounds unusual and taste weird to me, since it asks for many sweet ingredients in combination with potatoes. But it is loved in the United States and often served on Thanksgiving.
2) To start off you have to peel bake the sweet potato, cut it into cubes and bake in the oven at 200°C or 392°F until tender. Of course you can also cook the potato in salted water, but that washes out many nutrients. If you still want to boil them, peel them after the cooking process.
3) No matter how you decide to achieve tender sweet potatoes, mash them, once they are done.
4) Then add an beaten egg, butter, salt and milk.
5) Now to the ingredients, which in my opinion, don’t belong in a potato mash: sugar, vanilla sugar and cinnamon
6) Mix everything well and then pour it into a greased baking dish.
7) Then prepare the topping: heat up a pan and in the meantime cut some pecans. Now give them into the pan, along with a knob of butter.
8) After a few minutes, spread this mixture over the casserole and sprinkle some marshmallows or brown sugar over it.
9) Bake it in a preheated oven at 180°C or 356°F for about 30 minutes.
Nutrient Analysis of one Portion:
energy 506,6 kcal water 182,5 g alcohol 0,0 g
Macronutrients Vitamins Minerals
carbohydrates 77,2 g vitamin B1 0,2 mg NaCl 75,2 g
dietary fiber 9,5 g vitamin B2 0,2 mg sodium 191 mg
monosaccharides 4,0 g niacin 1,7 mg chlorine 138 mg
disaccharides 19,7 g pantothtenic acid 2,3 mg calcium 84,0 mg
protein 7,6 g vitamin B6 0,7 mg magnesium 1209 mg
fat 18,3 g biotine 13,2 µg potassium 196 mg
SAFA 6,6 g folic acid 31,0 µg phosphorus 70,4 mg
MUFA / PUFA 7,1 g / 3,2 g vitamin B12 0,2 µg sulfur 3,1 mg
linolic acid 2,8 g vitamin C 64,7 mg zinc 0,6 mg
linolenic acid 0,3 g vitamin E 12,7 mg copper 0,6 mg
cholesterol 67,4 mg vitamin D 0,3 µg manganese 1,5 mg
vitamin K 74,0 µg iron 2,9 mg
vitamin A 3951,8 µg iodine 8,4 µg
carotene 21,2 mg
* the relative amounts show the percentage cover of the recommended daily nutrient intake (calculated for me personally, the values may differ for you depending on sex, age, height, weight and activity level)
** this recipe is inspired by a german blog about american food: www.usa-kulinarisch.de
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