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Nutrition Facts
Serving Size 179 g
(Approx. 8 Servings)
Amount Per Serving
Calories 350 Calories From Fat 150
% Daily Value*
Total Fat 17 g 26%
Saturated Fat 8 g 40%
Trans Fat 0.0 g
Cholesterol 50 mg 17%
Sodium 115 mg 5%
Total Carbohydrate 45 g 15%
Dietary Fiber 4 g 16%
Sugars 28 g
Protein 4 g
Vitamin A 110% Iron 6%
Vitamin C 25% Calcium 4%
*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.
Pecan Crunch Sweet Potatoes
Prep Time
25 minutes
Cook Time
35 minutes
Total Time
1 hour
8  People


Recipe makes 8 Servings

2 Lb sweet potatoes
1/3 Tsp Hill Country Fare Olive Oil Cooking Spray
1/4 cup(s) unsalted butter, softened
1/4 cup(s) H-E-B Pure Cane Sugar
1 H-E-B Large Grade AA Eggs
1/2 cup(s) H-E-B Half and Half
1/4 Tsp H-E-B Ground Cinnamon
1/4 Tsp H-E-B Ground Nutmeg
1 cup(s) Hill Country Fare Corn Flakes, coarsely crushed
1/2 cup(s) H-E-B Light Brown Sugar, packed
1/2 cup(s) Hill Country Fare Pecans, chopped
1/4 cup(s) unsalted butter, melted
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Heat oven to 350°F.
Spray a 9 x 13 inch baking dish with nonstick cooking spray.
Peel sweet potatoes. Cut into 1 inch thick slices and place in a covered microwave safe dish.
Microwave on high 8-10 minutes, turning and stirring 2 or 3 times during cooking.
Meanwhile combine cornflakes, brown sugar, pecans and butter for topping in a small bowl and set aside.
Beat hot sweet potatoes, butter, sugar, and egg with an electric mixer on low speed. Add half and half, cinnamon, and nutmeg.
Beat on medium speed 2-3 minutes until well blended.
Pour sweet potato mixture into prepared pan and spread evenly. Sprinkle with topping.
Bake 30-35 minutes, until lightly browned around the edges. Serve while hot.



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