Photo: Louis Hansel
Estimated Nutrition (whole recipe, rough)
478
Calories
12g
Protein
21g
Fat
64g
Carbs
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Butter | 1 tbsp (14g) | 102 |
| Apple Cider | 1 medium (182g) | 95 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 5 pounds sweet potatoes, scrubbed
- 2 tablespoon butter or margarine (cut in small pieces)
- ¾ cup apple cider or juice
- ½ teaspoon salt and pepper
- 1 cup shredded part-skim Gruyère cheese
- Garnish: chopped parsley
Directions
1
Heat oven to 375°F.
2
Bake potatoes in a jelly-roll pan 1 to 1¼ hours until soft when pierced.
3
When cool enough to handle, remove skin.
4
With either a potato masher, electric mixer or large whisk, mash or beat potatoes, butter, cider, salt and pepper until smooth.
5
Spoon into a shallow 2- to 2½ qt baking dish; sprinkle with cheese
6
Bake 30 minutes or until hot and cheese melts.
7
Sprinkle with parsley.
Recipe sourced from
fandom