Sweet potatoes are rich in dietary fiber, vitamin C, vitamin B6, and beta carotene (a precursor to vitamin A). In 1992, the Center for Science in the Public Interest compared the nutritional value of sweet potatoes to other vegetables, taking into consideration fiber content, complex carbohydrates, protein, vitamins A and C, iron, and calcium content. The sweet potato ranked highest in nutritional value, earning 184 points, 100 points over the next ranked vegetable on the list. This is a wonderful holiday recipe that goes nicely as a side with turkey or roasted chicken.
4 cups cooked, mashed sweet potatoes
2 tbsp. Cream or Milk
1 tsp. Salt
¼ tsp. Paprika
½ cup Brown Sugar, packed
1/3 cup Butter
1 cup Pecan Halves, to cover top
1. Thoroughly mix potatoes, cream, salt and paprika. Spread in greased casserole dish.
2. Heat brown sugar and butter over low heat, stirring constantly, until butter is barely melted. (It is important not to cook after butter is melted, or the topping will harden when casserole is heated.) Spread this as a topping over potatoes and cover with pecan halves. Refrigerate until ready to heat.
3. This casserole may be warmed in an oven of any temperature. It should be bubbling hot before serving. Serves 6 – 8.