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Recipe
Pecan Topped Sweet Potatoes Recipe
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1324g | |
| Calories 2698 | |
| Calories from Fat 1232 | 46% |
| Total Fat 141.95g | 177% |
| Saturated Fat 64.47g | 258% |
| Trans Fat 0.0g | |
| Cholesterol 572mg | 191% |
| Sodium 3584mg | 149% |
| Potassium 3522mg | 101% |
| Total Carbs 345.83g | 92% |
| Dietary Fiber 31.6g | 105% |
| Sugars 204.45g | 136% |
| Protein 29.73g | 48% |
Ingredients Convert Measures
- 2 1/2 lbs. sweet potatoes or possibly yams, cooked and peeled
- 2 Large eggs
- 3/4 c. brown sugar
- 1/2 c. butter, melted
- 1 teaspoon salt
- 1 teaspoon cinnamon
- Orange juice (up to 1 c. depending on need)
- 1/2 teaspoon orange flavoring
- 1 c. pecan halves
Directions
- Mash sweet potatoes. Beat in Large eggs, 1/4 c. of brown sugar, 1/4 c. of melted butter, salt and cinnamon. (If potatoes seem dry, add in more orange juice.) Add in flavoring. Put in a 2 qt casserole. (Chill if you wish.) Before baking, arrange pecan halves on top; sprinkle with remaining 1/2 c. brown sugar and drizzle with remaining 1/4 c. melted butter. Bake uncovered at 375 degrees for 20 to 25 min or possibly till heated through. Serves 8 to 10.
