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Pecan-Topped Sweet Potatoes

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Ingredients
  Pecan halves 1 Cup (16 tbs)
  Salt 1 Teaspoon
  Cinnamon 1 Teaspoon
  Butter 1⁄4 Pound, melted (1/2 Cup)
  Sweet potatoes/Yams 3 Pound, cooked and peeled
  Eggs 2
  Brown sugar 3⁄4 Cup (12 tbs)
  Orange juice 1 Cup (16 tbs) (Adjust Quantity As Needed)
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Baked
Ingredient: 
Vegetable

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