Harvest Sweet Potatoes 
Difficulty: Beginner  |  Prep Time: 90 Minutes  |  Serves 10

  • Cooking spray
  • 4 cups cooked peeled mashed sweet potatoes (4 to 6 large)
  • 1 cup fat free half and half
  • 4 larges eggs, slightly beaten
  • 1 cup firmly packed brown sugar
  • ½ cup butter, melted
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • 1 teaspoon vanilla
  • ¼ teaspoon salt
  • ½ cup chopped pecans

Preheat oven to 350°F. SPRAY a 3-quart casserole with cooking spray; set aside.

Combine all ingredients except pecans in a large bowl until blended. Pour into prepared casserole.

Bake 40 minutes.

Remove from oven and SPRINKLE with pecans. Continue BAKING 5 to 10 minutes or until pecans are toasted. Enjoy!

Insider Information:
Eggs coagulate during heating and help give this baked sweet potato dish its creamy thick texture. Nutrition information per serving (1/10th of the recipe): 334 calories; 13g total fat; 7g saturated fat; 2g polyunsaturated fat; 6g monounsaturated fat; 99mg cholesterol; 219mg sodium; 45g carbohydrate; 4g dietary fiber; 5g protein; 1769.2 IU Vitamin A; 23.2 IU Vitamin D; 16.7mcg folate; 74.0mg calcium; 1.3mg iron; 75.4mg choline.

Recipe By: The AMERICAN EGG BOARD (www.aeb.org)
Home of the Incredible Egg, the AEB is the U.S. egg industry’s national commodity marketing board. AEB’s mission is to increase demand for eggs and egg products through research, education and promotion. The AEB’s Egg Nutrition Center is the country’s largest repository of egg nutrition research. All activities are subject to USDA approval. AEB is located in Chicago, IL.

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