Rating: 5 stars
1 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 0
  • 5 star values: 1

Similar to sweet potato casserole, this dessert could also be served with ham or pork roast.

Recipe by Cooking Light March 1997

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Recipe Summary

Yield:
6 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

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  • Bake potatoes at 350° for 1 hour or until tender. Let cool; peel and cut into chunks. Place potatoes and bananas in a food processor; process until smooth. Add melted margarine, 2 tablespoons sugar, nutmeg, cinnamon, and salt; pulse until blended. Divide sweet potato mixture evenly among 6 (8-ounce) ramekins.

  • Melt 1 tablespoon margarine in a small saucepan over medium-high heat. Add 2 tablespoons sugar; cook 1 minute. Add pecans; cook 1 minute, stirring constantly. Remove from heat; divide pecan mixture evenly among ramekins. Bake at 350° for 25 minutes or until thoroughly heated.

Nutrition Facts

286 calories; calories from fat 25%; fat 8g; saturated fat 1.5g; mono fat 3.6g; poly fat 2.4g; protein 3.1g; carbohydrates 52.4g; fiber 5.9g; cholesterol 0mg; iron 1.2mg; sodium 136mg; calcium 45mg.
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