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Ingredientes
- 1 lb yams
- 1 lb sweet potatoes
- 2/3 c. sugar
- 2 Tbsp. water
- 3 Tbsp. butter
- 1/2 tsp salt
- 1 tsp grated lemon peel
- 2 Tbsp. lemon juice
- 2 Tbsp. unsweetened coconut
- 2 Tbsp. finely minced roasted peanuts
Direcciones
- Preheat oven to 425 degrees. In a 3-qt pan, boil yams and sweet potatoes in water, covered, till tender when pierced, 20 to 30 min; drain and cold.
- Peel and slice crosswise, 1/4 inch thick.
- Alternating yam and sweet potato, overlap slices slightly in a buttered 1 1/2-qt baking dish. Start from outer edge and work toward center.
- In a small, heavy pan, heat sugar and water over medium heat. Shake pan frequently till sugar melts and turns light caramel color. Remove from heat; stir in butter, salt, lemon peel and lemon juice. Pour syrup over slices.
- Bake, uncovered, till warm and bubbly, 10-15 min. Sprinkle with coconut and peanuts.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 980g | |
| Calories 1697 | |
| Calories from Fat 410 | 24% |
| Total Fat 46.58g | 58% |
| Saturated Fat 25.21g | 101% |
| Trans Fat 0.0g | |
| Cholesterol 92mg | 31% |
| Sodium 1683mg | 70% |
| Potassium 4487mg | 128% |
| Total Carbs 314.29g | 84% |
| Dietary Fiber 28.3g | 94% |
| Sugars 150.73g | 100% |
| Protein 16.82g | 27% |
