Photo: Louis Hansel
Estimated Nutrition (whole recipe, rough)
1362
Calories
40g
Protein
50g
Fat
191g
Carbs
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Pecans | 1 oz (28g / ~19 halves) | 196 |
| Potato | 1 medium (173g) baked | 161 |
| Oat | 1/2 cup dry (40g) | 154 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| 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
- 4 large sweet potatoes
- ½ cup butter divided
- 2 large eggs
- ¾ cup milk
- ¾ cup packed - brown sugar divided
- ½ cup bourbon
- 1 teaspoon cinnamon
- ½ teaspoon salt
- ¼ teaspoon nutmeg
- ½ cup old fashioned oatmeal uncooked
- ¼ cup all purpose flour
- ¾ cup finely chopped pecans
Directions
1
Bake potatoes in conventional oven until tender.
2
When tender split open and scoop pulp into large bowl discarding skins.
3
Melt ¼ cup of the butter then beat into potatoes.
4
Beat in eggs, milk, ¼ cup of brown sugar, bourbon, cinnamon, salt and nutmeg then spread evenly into casserole dish.
5
Combine remaining brown sugar, oats and flour in small bowl.
6
Cut in remaining butter until mixture is size of small peas.
7
Stir in pecans then sprinkle evenly over potato mixture.
8
Bake at 350 for 30 minutes.
Recipe sourced from
fandom