You know those smells that instantly transport you back to a big family gathering? For me, that’s the scent of warm cinnamon and roasted pecans wafting from the kitchen every November. If you are looking for that signature soul-satisfying holiday side, you absolutely have to try my southern sweet potato casserole recipe. Forget those overly sweet, flimsy versions; this one is gloriously creamy underneath a blanket of crunchy, buttery topping. This is the texture and flavor that defined every great holiday meal growing up, full of that rich, deeply comforting Southern cooking you just crave when the weather turns cool. Trust me, once you make this, it becomes your standard.
Why This southern sweet potato casserole is a Holiday Must-Have
When everyone reviews their favorite holiday side dishes, this one always makes the top of my list. It truly represents the spirit of Southern comfort food recipes. It’s not just about the sweet flavor; it’s about the textural contrast that makes every forkful an absolute treat. I know you’re busy, but this beauty is simple enough to include even when things are chaotic. I learned from my mom that great holiday cooking is about connection, and you can learn more about that idea on our about page here.
- It’s a true centerpiece for any feast, guaranteed to please everyone at the table.
- You can assemble the base a day ahead, which is a lifesaver when you’re juggling so many things for Thanksgiving.
- It perfectly balances the savory mains like turkey and ham because it’s rich but not overly cloying.
- Why This southern sweet potato casserole is a Holiday Must-Have When everyone reviews their favorite holiday side dishes, this one always makes the top of my list. It truly represents the spirit of Southern comfort food recipes. It’s not just about the sweet flavor; it’s about the textural contrast that makes every forkful an absolute treat. I know you’re busy, but this beauty is simple enough to include even when things are chaotic. I learned from my mom that great holiday cooking is about connection, and you can learn more about that idea on our about page here. It’s a true centerpiece for any feast, guaranteed to please everyone at the table. You can assemble the base a day ahead, which is a lifesaver when you’re juggling so many things for Thanksgiving. It perfectly balances the savory mains like turkey and ham because it’s rich but not overly cloying. The Perfect Creamy Texture Okay, texture is everything here. I absolutely hate those sweet potato casseroles that end up watery or too stiff. We want a base that is luscious, smooth, and velvety—almost like a thick soufflé, but still able to hold its shape. A good mash means you get pure sweetness melting in your mouth without any grainy bits getting in the way. When you read the full instructions, you’ll see I ask you to mix well, but not so much that it gets thin! Crunchy Pecan Crumble Topping Recipe This is where we leave the ordinary behind, honey. While some folks love the marshmallow crown, I stand firmly in the camp that believes a buttery, brown-sugar-and-pecan topping is superior. This pecan crumble topping recipe gives you that necessary crunch that plays so nicely against the smooth potatoes. It toasts up beautifully and gives you those earthy, nutty notes that just scream ‘fall holiday.’ Don’t even think about skipping the nuts here! Gathering Ingredients for Your southern sweet potato casserole Getting ready for this southern sweet potato casserole is a two-part mission, just like the final dish! We need ingredients for that impossibly creamy base, and then we need the goodies for that perfect pecan topping. The foundation of any great casserole, though, starts with the potatoes themselves. If you can source quality, bright-orange sweet potatoes—about 3 pounds raw—you are starting off right. Don't worry too much about brand comparisons here; just focus on getting those potatoes cooked and mashed beautifully before we mix everything else in! For the Creamy Sweet Potato Base 3 cups cooked and mashed sweet potatoes (that’s about 3 pounds raw, remember they have to be cooked first!) 1 cup granulated sugar 1/2 cup (1 stick) unsalted butter, melted completely 2 large eggs, just lightly beaten up is fine 1/2 cup milk (any kind works, but whole is best for richness!) 1 teaspoon vanilla extract 1/2 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg A tiny pinch of salt to make the sweetness pop For the Pecan Topping This topping comes together fast, but you need to make sure your butter is cold. That’s my number one rule for a good crumble! 1 cup packed light brown sugar 1/3 cup all-purpose flour 1/2 cup (1 stick) cold unsalted butter, cut into little cubes 1 cup chopped pecans Expert Tips for the Best sweet potato casserole with pecans Listen up, because getting this sweet potato casserole with pecans right isn't just about dumping things in a bowl. We need that creamy texture that folks dream of when they think of an old fashioned sweet potato casserole, avoiding anything that feels too much like soup or, worse, dry sweet potato souffle recipe territory. If you follow these little tricks, you’ll see why this recipe is so popular on tables across the South—you can check out some other great Southern takes here! Mashing Sweet Potatoes Perfectly This is where a lot of people mess up the base! Whether you boil them or bake them until they are fork-tender, you have to get those potatoes into a smooth state before anything else goes in. I prefer baking them wrapped in foil because I think it concentrates the flavor, but boiling is faster. Whichever way you go, mash them when they are scorching hot. And here’s the key: measure exactly 3 cups *after* they are mashed. Too few means a flat casserole; too many means it won't set up right. Achieving the Ideal Pecan Crumble For that top layer to behave like a proper crumble and not just a sugary puddle, the butter needs to cooperate. Make sure that ½ cup of butter for the topping is absolutely straight out of the fridge—nice and hard! You need to 'cut it in' to the brown sugar and flour mixture. That means you use a pastry blender, or honestly, just your fingertips, rubbing the cold butter into the dry stuff until it looks like lovely, coarse cornmeal or tiny pebbles. If the butter melts from the heat of your hands, you lose that fantastic texture, so work quickly! Step-by-Step Instructions for your southern sweet potato casserole Alright, now for the fun part! We’ve got our ingredients ready, and the oven should be warmed up—preheat it to 350°F (175°C). Don’t forget to grease up your 9x13 inch baking dish first so we don't have sticking drama later. This process is straightforward, which is why it’s my go-to for busy holiday cooking days. It really flies together once you have those potatoes mashed up and ready to go! Preparing the Base Mixture Grab a big bowl for this. We start by mixing those 3 cups of smooth mashed sweet potatoes with the granulated sugar and that melted butter. Get everything going until it’s mostly combined. Next, gently whisk in your two eggs—but watch out here! You only want to mix these until they are just incorporated. If you whip too much air into the eggs, you can mess up the final texture, and we want creamy, remember? Then, pour in your milk, vanilla, cinnamon, nutmeg, and that little pinch of salt. Stir until everything looks uniform and beautifully orange. Carefully pour this smooth sweet potato layer evenly into that prepared baking dish. Try to keep the top as level as you can before we add the crunch! Assembling and Baking the southern sweet potato casserole Time for that amazing pecan crumble! Take the ingredients we set aside for the topping—brown sugar, flour, pecans—and sprinkle that pecan mixture right over the top of the sweet potato layer. Make sure you get even coverage across the whole thing; you want that little piece of heaven in every bite! Pop the dish into the preheated oven. It usually takes about 30 to 35 minutes. You are looking for the topping to be gorgeous and golden brown, and the casserole underneath should be thoroughly heated through. Once it comes out, let it rest on the counter for a good 10 minutes before serving. It sets up a tiny bit more during that rest, making serving much easier. If you follow these steps closely, you’ll get the incredible flavor seen in reliable recipe collections like the one here! Make Ahead Holiday Casseroles and Storage Tips Oh, one of my biggest secrets to keeping my sanity during the holidays is taking advantage of make ahead holiday casseroles! You absolutely can assemble this casserole ahead of time, which means less scrambling on the actual big day. If you prepare the whole thing—base and pecan topping included—cover it tightly with plastic wrap, it keeps beautifully in the refrigerator for a full day. When you pull it out of the fridge to bake, just remember that chill will slow things down. You’ll want to add about 10 to 15 extra minutes to the baking time. Start checking it around the 40-minute mark instead of 30. I haven't dared freeze it with the topping on, but the base freezes like a dream! If you freeze the just-mixed base (no topping), thaw it overnight in the fridge, then proceed with preparing and adding the topping before baking as normal. Doing this ahead of time is truly a game-changer for holiday cooking, I promise! Variations on the Traditional southern sweet potato casserole While I am totally devoted to that crunchy pecan topping for my perfect southern sweet potato casserole, I totally get that sometimes you need to switch things up or maybe you aren't thrilled about nuts! This recipe is based on Traditional Southern cooking, but there’s nothing wrong with seeing what else works. You can play around with the spices—maybe try a tiny bit of allspice for extra depth, or even use a little maple syrup instead of some of that white sugar for a richer flavor profile, just like some wonderful maple versions I’ve seen! No matter what you change, keep in mind my commitment to keeping things simple. Check out our privacy details here if you’re wondering about data, but for the recipe, just focus on using good sweet potatoes! Switching to a Marshmallow Topping If you are making this for someone who just can't resist that classic gooey, toasted marshmallow look, you can absolutely swap out the pecan crumble! But listen closely, because timing is everything here to stop them from turning black and bitter. If you choose the marshmallows—about two cups of the miniature kind—you skip making the crumb topping entirely. You bake the casserole base for the full amount of time until it’s hot and bubbly. THEN, and only then, pull it out, quickly scatter those marshmallows evenly across the top, and slide it back in the oven for just the last 8 to 10 minutes. You want them puffy and lightly golden brown. Waiting until the end prevents them from melting completely into the potato layer, which is the difference between a beautiful finish and a sugary mess! Serving Suggestions for this Creamy Sweet Potato Side Now that you have the absolute perfect creamy sweet potato side ready to go, what should make it to the table next to it? This casserole shines next to big, savory flavors. It’s a staple, after all, for holiday side dishes! I always picture it next to a huge, beautifully roasted turkey or maybe a baked ham glazed with brown sugar. If you’re looking for other ideas that fit that delicious Southern comfort food recipes vibe, try pairing it with some creamy collard greens or maybe some smoked macaroni and cheese. It’s rich, so you want savory companions to balance it out perfectly! Frequently Asked Questions about the southern sweet potato casserole I get so many lovely messages about this casserole! It’s always rewarding when folks have great meals because of a recipe here on the site. If you have more specific questions about ingredients or technique, feel free to reach out on my contact page here. Here are the questions I seem to get asked the most about making this the ultimate southern sweet potato casserole. Can I use fresh sweet potatoes instead of cooked ones? You sure can! In fact, you absolutely must use fresh sweet potatoes that you cook first. You can’t just peel and mash them raw, or you’ll break your blender and probably your teeth! The recipe calls for 3 cups once they are cooked and mashed up smooth. Whether you boil them or bake them until they are delightfully tender, they have to be fully cooked until you can stick a fork right through them with no resistance. That creamy texture we love depends on starting with a soft potato! What makes this an 'Old fashioned sweet potato casserole'? When I call this an old fashioned sweet potato casserole, I’m talking about honoring the traditional ways! My mom always used the real ingredients—never canned puree—and the standard topping was always nuts, not marshmallows, in our family. It’s the combination of those earthy, whole sweet potatoes mixed with those warm baking spices and finished off with that salty, crunchy pecan crumble that makes it feel truly traditional. It’s about simple, wholesome preparation that yields huge flavor, avoiding any boxed shortcuts! Can this recipe be made into a Sweet Potato Dessert Casserole? That’s a fun idea! Since this is already quite sweet, it certainly walks the line right up to dessert territory as it is. If you’re aiming to push it fully over into sweet potato dessert casserole land, I would suggest adding just a tiny bit more of the granulated sugar in the base—maybe an extra quarter cup. You could also sneak in an extra half teaspoon of vanilla extract. That extra little boost of sweetness balances perfectly against the savory spices we use. Don't forget to use the marshmallow topping variation if you really want to lean into that decadent dessert feel! Estimated Nutritional Information for this Thanksgiving sweet potato casserole Now, I want to stress that since this is made from scratch with all those yummy butter amounts, these numbers are just close estimates! Nutrition facts can change depending on what brand of butter or nuts you use, so take this as a general guide for your Thanksgiving sweet potato casserole. For those keeping track, you can find my site’s terms of use right here if you have questions about that. Here’s the scoop per serving: Calories: 410 Fat: 22g Carbohydrates: 54g Protein: 5g
- Gathering Ingredients for Your southern sweet potato casserole
- Expert Tips for the Best sweet potato casserole with pecans
- Step-by-Step Instructions for your southern sweet potato casserole
- Make Ahead Holiday Casseroles and Storage Tips
- Variations on the Traditional southern sweet potato casserole
- Serving Suggestions for this Creamy Sweet Potato Side
- Frequently Asked Questions about the southern sweet potato casserole
- Estimated Nutritional Information for this Thanksgiving sweet potato casserole
The Perfect Creamy Texture
Okay, texture is everything here. I absolutely hate those sweet potato casseroles that end up watery or too stiff. We want a base that is luscious, smooth, and velvety—almost like a thick soufflé, but still able to hold its shape. A good mash means you get pure sweetness melting in your mouth without any grainy bits getting in the way. When you read the full instructions, you’ll see I ask you to mix well, but not so much that it gets thin!
Crunchy Pecan Crumble Topping Recipe
This is where we leave the ordinary behind, honey. While some folks love the marshmallow crown, I stand firmly in the camp that believes a buttery, brown-sugar-and-pecan topping is superior. This pecan crumble topping recipe gives you that necessary crunch that plays so nicely against the smooth potatoes. It toasts up beautifully and gives you those earthy, nutty notes that just scream ‘fall holiday.’ Don’t even think about skipping the nuts here!
Gathering Ingredients for Your southern sweet potato casserole
Getting ready for this southern sweet potato casserole is a two-part mission, just like the final dish! We need ingredients for that impossibly creamy base, and then we need the goodies for that perfect pecan topping. The foundation of any great casserole, though, starts with the potatoes themselves. If you can source quality, bright-orange sweet potatoes—about 3 pounds raw—you are starting off right. Don’t worry too much about brand comparisons here; just focus on getting those potatoes cooked and mashed beautifully before we mix everything else in!
For the Creamy Sweet Potato Base
- 3 cups cooked and mashed sweet potatoes (that’s about 3 pounds raw, remember they have to be cooked first!)
- 1 cup granulated sugar
- 1/2 cup (1 stick) unsalted butter, melted completely
- 2 large eggs, just lightly beaten up is fine
- 1/2 cup milk (any kind works, but whole is best for richness!)
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- A tiny pinch of salt to make the sweetness pop
For the Pecan Topping
This topping comes together fast, but you need to make sure your butter is cold. That’s my number one rule for a good crumble!
- 1 cup packed light brown sugar
- 1/3 cup all-purpose flour
- 1/2 cup (1 stick) cold unsalted butter, cut into little cubes
- 1 cup chopped pecans
Expert Tips for the Best sweet potato casserole with pecans
Listen up, because getting this sweet potato casserole with pecans right isn’t just about dumping things in a bowl. We need that creamy texture that folks dream of when they think of an old fashioned sweet potato casserole, avoiding anything that feels too much like soup or, worse, dry sweet potato souffle recipe territory. If you follow these little tricks, you’ll see why this recipe is so popular on tables across the South—you can check out some other great Southern takes here!
Mashing Sweet Potatoes Perfectly
This is where a lot of people mess up the base! Whether you boil them or bake them until they are fork-tender, you have to get those potatoes into a smooth state before anything else goes in. I prefer baking them wrapped in foil because I think it concentrates the flavor, but boiling is faster. Whichever way you go, mash them when they are scorching hot. And here’s the key: measure exactly 3 cups *after* they are mashed. Too few means a flat casserole; too many means it won’t set up right.
Achieving the Ideal Pecan Crumble
For that top layer to behave like a proper crumble and not just a sugary puddle, the butter needs to cooperate. Make sure that ½ cup of butter for the topping is absolutely straight out of the fridge—nice and hard! You need to ‘cut it in’ to the brown sugar and flour mixture. That means you use a pastry blender, or honestly, just your fingertips, rubbing the cold butter into the dry stuff until it looks like lovely, coarse cornmeal or tiny pebbles. If the butter melts from the heat of your hands, you lose that fantastic texture, so work quickly!
Step-by-Step Instructions for your southern sweet potato casserole
Alright, now for the fun part! We’ve got our ingredients ready, and the oven should be warmed up—preheat it to 350°F (175°C). Don’t forget to grease up your 9×13 inch baking dish first so we don’t have sticking drama later. This process is straightforward, which is why it’s my go-to for busy holiday cooking days. It really flies together once you have those potatoes mashed up and ready to go!
Preparing the Base Mixture
Grab a big bowl for this. We start by mixing those 3 cups of smooth mashed sweet potatoes with the granulated sugar and that melted butter. Get everything going until it’s mostly combined. Next, gently whisk in your two eggs—but watch out here! You only want to mix these until they are just incorporated. If you whip too much air into the eggs, you can mess up the final texture, and we want creamy, remember? Then, pour in your milk, vanilla, cinnamon, nutmeg, and that little pinch of salt. Stir until everything looks uniform and beautifully orange.
Carefully pour this smooth sweet potato layer evenly into that prepared baking dish. Try to keep the top as level as you can before we add the crunch!
Assembling and Baking the southern sweet potato casserole
Time for that amazing pecan crumble! Take the ingredients we set aside for the topping—brown sugar, flour, pecans—and sprinkle that pecan mixture right over the top of the sweet potato layer. Make sure you get even coverage across the whole thing; you want that little piece of heaven in every bite!
Pop the dish into the preheated oven. It usually takes about 30 to 35 minutes. You are looking for the topping to be gorgeous and golden brown, and the casserole underneath should be thoroughly heated through. Once it comes out, let it rest on the counter for a good 10 minutes before serving. It sets up a tiny bit more during that rest, making serving much easier. If you follow these steps closely, you’ll get the incredible flavor seen in reliable recipe collections like the one here!
Make Ahead Holiday Casseroles and Storage Tips
Oh, one of my biggest secrets to keeping my sanity during the holidays is taking advantage of make ahead holiday casseroles! You absolutely can assemble this casserole ahead of time, which means less scrambling on the actual big day. If you prepare the whole thing—base and pecan topping included—cover it tightly with plastic wrap, it keeps beautifully in the refrigerator for a full day.
When you pull it out of the fridge to bake, just remember that chill will slow things down. You’ll want to add about 10 to 15 extra minutes to the baking time. Start checking it around the 40-minute mark instead of 30. I haven’t dared freeze it with the topping on, but the base freezes like a dream! If you freeze the just-mixed base (no topping), thaw it overnight in the fridge, then proceed with preparing and adding the topping before baking as normal. Doing this ahead of time is truly a game-changer for holiday cooking, I promise!
Variations on the Traditional southern sweet potato casserole
While I am totally devoted to that crunchy pecan topping for my perfect southern sweet potato casserole, I totally get that sometimes you need to switch things up or maybe you aren’t thrilled about nuts! This recipe is based on Traditional Southern cooking, but there’s nothing wrong with seeing what else works. You can play around with the spices—maybe try a tiny bit of allspice for extra depth, or even use a little maple syrup instead of some of that white sugar for a richer flavor profile, just like some wonderful maple versions I’ve seen!
No matter what you change, keep in mind my commitment to keeping things simple. Check out our privacy details here if you’re wondering about data, but for the recipe, just focus on using good sweet potatoes!
Switching to a Marshmallow Topping
If you are making this for someone who just can’t resist that classic gooey, toasted marshmallow look, you can absolutely swap out the pecan crumble! But listen closely, because timing is everything here to stop them from turning black and bitter. If you choose the marshmallows—about two cups of the miniature kind—you skip making the crumb topping entirely.
You bake the casserole base for the full amount of time until it’s hot and bubbly. THEN, and only then, pull it out, quickly scatter those marshmallows evenly across the top, and slide it back in the oven for just the last 8 to 10 minutes. You want them puffy and lightly golden brown. Waiting until the end prevents them from melting completely into the potato layer, which is the difference between a beautiful finish and a sugary mess!
Serving Suggestions for this Creamy Sweet Potato Side
Now that you have the absolute perfect creamy sweet potato side ready to go, what should make it to the table next to it? This casserole shines next to big, savory flavors. It’s a staple, after all, for holiday side dishes! I always picture it next to a huge, beautifully roasted turkey or maybe a baked ham glazed with brown sugar. If you’re looking for other ideas that fit that delicious Southern comfort food recipes vibe, try pairing it with some creamy collard greens or maybe some smoked macaroni and cheese. It’s rich, so you want savory companions to balance it out perfectly!
Frequently Asked Questions about the southern sweet potato casserole
I get so many lovely messages about this casserole! It’s always rewarding when folks have great meals because of a recipe here on the site. If you have more specific questions about ingredients or technique, feel free to reach out on my contact page here. Here are the questions I seem to get asked the most about making this the ultimate southern sweet potato casserole.
Can I use fresh sweet potatoes instead of cooked ones?
You sure can! In fact, you absolutely must use fresh sweet potatoes that you cook first. You can’t just peel and mash them raw, or you’ll break your blender and probably your teeth! The recipe calls for 3 cups once they are cooked and mashed up smooth. Whether you boil them or bake them until they are delightfully tender, they have to be fully cooked until you can stick a fork right through them with no resistance. That creamy texture we love depends on starting with a soft potato!
What makes this an ‘Old fashioned sweet potato casserole’?
When I call this an old fashioned sweet potato casserole, I’m talking about honoring the traditional ways! My mom always used the real ingredients—never canned puree—and the standard topping was always nuts, not marshmallows, in our family. It’s the combination of those earthy, whole sweet potatoes mixed with those warm baking spices and finished off with that salty, crunchy pecan crumble that makes it feel truly traditional. It’s about simple, wholesome preparation that yields huge flavor, avoiding any boxed shortcuts!
Can this recipe be made into a Sweet Potato Dessert Casserole?
That’s a fun idea! Since this is already quite sweet, it certainly walks the line right up to dessert territory as it is. If you’re aiming to push it fully over into sweet potato dessert casserole land, I would suggest adding just a tiny bit more of the granulated sugar in the base—maybe an extra quarter cup. You could also sneak in an extra half teaspoon of vanilla extract. That extra little boost of sweetness balances perfectly against the savory spices we use. Don’t forget to use the marshmallow topping variation if you really want to lean into that decadent dessert feel!
Estimated Nutritional Information for this Thanksgiving sweet potato casserole
Now, I want to stress that since this is made from scratch with all those yummy butter amounts, these numbers are just close estimates! Nutrition facts can change depending on what brand of butter or nuts you use, so take this as a general guide for your Thanksgiving sweet potato casserole. For those keeping track, you can find my site’s terms of use right here if you have questions about that. Here’s the scoop per serving:
- Calories: 410
- Fat: 22g
- Carbohydrates: 54g
- Protein: 5g
Classic Southern Sweet Potato Casserole with Pecan Topping
Make this creamy, sweet Southern Sweet Potato Casserole featuring a crunchy pecan crumble topping. It is a traditional holiday side dish perfect for Thanksgiving.
- Prep Time: 20 min
- Cook Time: 35 min
- Total Time: 55 min
- Yield: 8 servings 1x
- Category: Side Dish
- Method: Baking
- Cuisine: Southern
- Diet: Vegetarian
Ingredients
- 3 cups cooked and mashed sweet potatoes (about 3 pounds raw)
- 1 cup granulated sugar
- 1/2 cup (1 stick) unsalted butter, melted
- 2 large eggs, lightly beaten
- 1/2 cup milk
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- Pinch of salt
- 1 cup packed light brown sugar (for topping)
- 1/3 cup all-purpose flour (for topping)
- 1/2 cup (1 stick) cold unsalted butter, cut into small pieces (for topping)
- 1 cup chopped pecans (for topping)
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a 9×13 inch baking dish.
- In a large bowl, combine the mashed sweet potatoes, granulated sugar, 1/2 cup melted butter, eggs, milk, vanilla extract, cinnamon, nutmeg, and salt. Mix until the sweet potato base is smooth and well combined.
- Pour the sweet potato mixture evenly into the prepared baking dish.
- Prepare the pecan topping: In a separate medium bowl, combine the brown sugar, flour, and chopped pecans. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
- Sprinkle the pecan topping evenly over the sweet potato mixture.
- Bake for 30 to 35 minutes, or until the topping is golden brown and the casserole is heated through.
- Let the casserole cool for 10 minutes before serving.
Notes
- For a marshmallow topping variation, omit the pecan topping ingredients. Spread 2 cups of miniature marshmallows over the sweet potato base during the last 10 minutes of baking.
- You can cook the sweet potatoes ahead of time by boiling or baking them. Measure 3 cups once mashed.
- This casserole can be assembled a day ahead. Cover and refrigerate, then add 10-15 minutes to the baking time if baking directly from the refrigerator.
Nutrition
- Serving Size: 1 serving
- Calories: 410
- Sugar: 45
- Sodium: 150
- Fat: 22
- Saturated Fat: 11
- Unsaturated Fat: 11
- Trans Fat: 0
- Carbohydrates: 54
- Fiber: 4
- Protein: 5
- Cholesterol: 65