You can assemble this casserole in its baking dish and store it, covered, in the refrigerator for up to a day.

Recipe by Cooking Light November 2001

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Becky Luigart-Stayner; Jan Gautro

Recipe Summary

Yield:
8 servings (serving size: 1/2 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

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  • Pierce potatoes with a fork; arrange in a circle on paper towels in microwave oven. Microwave at HIGH 16 minutes or until tender, rearranging potatoes after 8 minutes. Let stand 5 minutes.

  • Cut each potato in half lengthwise; scoop out pulp into a large bowl. Discard skins. Add sugar and next 5 ingredients (sugar through nutmeg), and beat with a mixer at low speed until combined. Add eggs; beat until smooth.

  • Spoon mixture into a 1 1/2-quart baking dish; sprinkle with pecans. Bake at 350° for 45 minutes or until thoroughly heated.

Nutrition Facts

220 calories; calories from fat 29%; fat 7g; saturated fat 2.5g; mono fat 2.9g; poly fat 1.1g; protein 3.8g; carbohydrates 36.8g; fiber 3.8g; cholesterol 61mg; iron 1.1mg; sodium 206mg; calcium 53mg.