Recipe: Nutrition
Dairy-free
Heart-Healthy
Kosher
Low-Cholesterol
Low-Saturated Fat
Low-Sodium
Vegetarian / Meatless
Directions
Prep Time
15 minutes
Cook Time
40 minutes*
Ready in
55 minutes*
- In a small saucepan place sweet potato in enough boiling water to cover. Cook over high heat 20 to 25 minutes or until tender. Drain and mash sweet potato. Let cool slightly.
- Preheat oven to 350°F. Line 12 muffin cups with paper liners; set aside. For the batter, in a large bowl combine sweet potato, flour, sugar, cinnamon and salt. Add oil and eggs; stir just until combined. Fold in pecans.
- Spoon batter into muffin cups, filling each three-fourths full. Bake 20 to 25 minutes or until lightly browned and the centers spring back when touched. Place pans on a wire rack; let cool 5 minutes. Remove muffins from pan. Serve warm.
Nutritional Information
Serving Size
1
Per Serving
Calories 293, Calories Fat 157, Total Fat 18g, Saturated Fat 2g, Cholesterol 31mg, Sodium 240mg, Carbohydrate 31g, Protein 3g
Serving Size | 1 |
Calories | 293 |
Calories Fat | 157 |
Calories (fat) extra | 53 |
Total Fat | 18g |
Total Fat (extra) | 28 |
Saturated Fat | 2g |
Saturated Fat (extra) | 10 |
Cholesterol | 31mg |
Cholesterol (extra) | 10 |
Sodium | 240mg |
Sodium (extra) | 10 |
Potassium | 87mg |
Carbohydrate | 31g |
Carbohydrate (extra) | 10 |
Fiber | 1g |
Fiber (extra) | 5 |
Sugars | 17g |
Protein | 3g |
Omega3 | 0g |
Vitamin A | 1620IU |
Vitamin A (extra) | 32 |
Vitamin C | 0mg |
Vitamin C (extra) | 1 |
Iron | 1mg |
Iron (extra) | 6 |