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Pecan-Topped Sweet Potatoes

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  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)

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: 
Side Dish

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Nutrition Rank

Nutrition Facts

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

Pecan-Topped Sweet Potatoes Recipe