Pecan-Topped Sweet Potatoes
|Pecan halves||1 Cup (16 tbs)|
|Butter||1⁄4 Pound, melted (1/2 Cup)|
|Sweet potatoes/Yams||3 Pound, cooked and peeled|
|Brown sugar||3⁄4 Cup (12 tbs)|
|Orange juice||1 Cup (16 tbs) (Adjust Quantity As Needed)|
Mash sweet potatoes (you should have about 6 cups).
Beat in eggs, 1/4 cup of the brown sugar, 1/4 cup of the melted butter, salt, and cinnamon. (If potatoes seem dry, beat in orange juice until moist and fluffy.) Put in a 1 1/2 or 2-quart casserole. (Refrigerate if you wish.) Before baking, arrange pecan halves on top; sprinkle with the remaining 1/2 cup brown sugar and drizzle with remaining 1/4 cup melted butter.
Bake, uncovered, in 375° oven for 20 minutes, or until heated.
Serving size: Complete recipe
Calories 3711 Calories from Fat 1691
% Daily Value*
Total Fat 197 g302.6%
Saturated Fat 69.7 g348.5%
Trans Fat 0 g
Cholesterol 666.8 mg222.3%
Sodium 2841.9 mg118.4%
Total Carbohydrates 473 g157.6%
Dietary Fiber 56.5 g225.8%
Sugars 233.8 g
Protein 49 g97.5%
Vitamin A 3938.8% Vitamin C 263.8%
Calcium 65.8% Iron 79.8%
*Based on a 2000 Calorie diet