Ingredients
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1 3/4 pounds sweet potatoes, peeled and cut into 2-inch chunks
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4 whole sage leaves
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1/2 cup shredded Parmesan cheese
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1/4 cup half and half
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1/2 teaspoon salt
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1/2 teaspoon freshly ground black pepper
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1 tablespoon olive oil
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1/2 cup roughly chopped pecan halves
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1/4 cup panko bread crumbs
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1 tablespoon chopped sage leaves, plus more for garnish
Directions
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Put sweet potatoes and sage leaves in a 2-quart baking dish; top with 1/2 cup water. Microwave, covered, on High, stirring halfway through, until potatoes are tender, about 10 minutes. Discard sage. Add Parmesan, half-and-half, salt, and pepper. Mash with a potato masher until smooth.
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Heat oil in a small skillet over medium heat. Toast pecans, panko, and chopped sage, stirring frequently, about 3 minutes. Sprinkle mixture over sweet potato mixture. Garnish with additional sage leaves.
Nutrition Facts (per serving)
| 372 | Calories |
| 17g | Fat |
| 48g | Carbs |
| 10g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 372 | |
| % Daily Value * | |
| Total Fat 17g | 21% |
| Saturated Fat 3g | 16% |
| Cholesterol 7mg | 2% |
| Sodium 819mg | 36% |
| Total Carbohydrate 48g | 18% |
| Dietary Fiber 8g | 29% |
| Total Sugars 14g | |
| Protein 10g | 20% |
| Vitamin C 39mg | 44% |
| Calcium 226mg | 17% |
| Iron 2mg | 12% |
| Potassium 1028mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
