Mahogany Yams With Orange
|Coarsely chopped pecans/Walnuts||1⁄3 Cup (5.33 tbs)|
|Yams/Sweet potatoes||2 Pound (Peeled And Cut Into 1/4 Inch Slices)|
|Thawed frozen orange juice concentrate/Orange-flavor liqueur||1⁄2 Cup (8 tbs)|
|Firmly packed light brown sugar||1⁄4 Cup (4 tbs)|
|Lemon juice||2 Tablespoon|
|Unsweetened cocoa||1 1⁄2 Tablespoon|
|Grated lemon peel||1 Teaspoon|
|Ground cinnamon||1⁄2 Teaspoon|
|Ground nutmeg||1⁄4 Teaspoon|
In a 10 to 12-inch pan, cook pecans over medium-high heat, stirring often, until toasted, 2 1/2 to 3 minutes.
Pour nuts from pan and set aside.
Melt 1 tablespoon of the butter in frying pan over medium heat.
Add as many yam slices as will fit in a single layer and cook until slices are lightly browned on bottom, 5 to 7 minutes.
With a wide spatula, carefully turn slices over and cook until browned on bottom.
Transfer with the spatula to a plate.
Melt the remaining butter and repeat steps to cook the remaining yams.
Return cooked yams to pan along with orange juice, brown sugar, lemon juice, cocoa, lemon peel, cinnamon, and nutmeg.
Turn yams with spatula until evenly coated with sauce.
Gently simmer, covered, until yams are tender when pierced, about 15 minutes.
Uncover and cook over medium-high heat, turning yams often with spatula until sauce is thick enough to coat them.
Spoon into a serving dish and sprinkle with pecans.
Serving size: Complete recipe
Calories 2211 Calories from Fat 589
% Daily Value*
Total Fat 70 g108.2%
Saturated Fat 26.1 g130.7%
Trans Fat 0 g
Cholesterol 96.8 mg32.3%
Sodium 103.5 mg4.3%
Total Carbohydrates 389 g129.8%
Dietary Fiber 52 g208%
Sugars 116.4 g
Protein 25 g49.5%
Vitamin A 48.3% Vitamin C 293.2%
Calcium 27.5% Iron 36.5%
*Based on a 2000 Calorie diet