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Recipe
Pecan Sweet Potatoes Recipe
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1568g | |
| Calories 2841 | |
| Calories from Fat 1235 | 43% |
| Total Fat 142.31g | 178% |
| Saturated Fat 64.51g | 258% |
| Trans Fat 0.0g | |
| Cholesterol 572mg | 191% |
| Sodium 3631mg | 151% |
| Potassium 4122mg | 118% |
| Total Carbs 379.11g | 101% |
| Dietary Fiber 34.4g | 115% |
| Sugars 221.47g | 148% |
| Protein 32.14g | 51% |
Ingredients Convert Measures
- 2 1/2 to 3 pound sweet potatoes or possibly yams, cooked and peeled
- 2 Large eggs
- 3/4 c. brown sugar
- 1/2 c. melted butter
- 1 teaspoon salt
- 1 teaspoon cinnamon
- 1 c. orange juice
- 1 c. pecan halves
Directions
- Mash sweet potatoes. Beat in Large eggs, 1/4 c. brown sugar, 1/4 c. of the melted butter, salt and cinnamon. If potatoes seem dry, beat in orange juice till moist and fluffy. Put in a 1 1/2 or possibly 2 qt casserole dish.
- Before baking, arrange pecan halves on top and sprinkle with remaining 1/2 c. brown sugar. Then drizzle with remaining 1/4 c. melted butter. Bake uncovered at 375 degrees for 20 min or possibly till heated through.
