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Nutrition Facts
Serving Size 103 g
(Approx. 8 Servings)
Amount Per Serving
Calories 260 Calories From Fat 80
% Daily Value*
Total Fat 8 g 12%
Saturated Fat 2.5 g 13%
Trans Fat 0.0 g
Cholesterol 10 mg 3%
Sodium 190 mg 8%
Total Carbohydrate 46 g 15%
Dietary Fiber 2 g 8%
Sugars 27 g
Protein 2 g
Vitamin A 35% Iron 2%
Vitamin C 10% Calcium 2%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Maple Pecan Sweet Potato Pecan Noodle Casserole

Prep Time
10 minutes
Cook Time
25 minutes
Total Time
35 minutes
8  People


Recipe makes 8 Servings

2 Tbsp salted butter
1/2 cup(s) pecans, chopped, divided use
1 Tsp thyme
1/2 Tsp kosher salt
21 Oz sweet potato noodles
1/2 cup(s) H-E-B Honey Maple Glaze
10 Oz marshmallow fluff
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Preheat oven to 400˚F. Grease a 9 X 9- inch pan and set aside.
Place a large skillet over medium-high heat, add butter, and melt and swirl in pan.
Add half the pecans and thyme. Toast gently until fragrant, about 1 minute.
Add sweet potato noodles, toss to coat and cook 3 to 4 minutes or until they begin to wilt.
Remove from heat and drizzle with honey maple glaze.
Pour into prepared pan then press noodles down.
Using a buttered knife, spread marshmallow fluff over noodles in an even thin layer then sprinkle with remaining pecans.
Bake 15 minutes or until lightly browned on top. Serve immediately while marshmallow fluff is puffed and toasty.


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