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Ingredientes
- 1 c. golden sugar - (packed)
- 1/2 c. minced pecans - (abt 2 ounce)
- 1/4 c. butter - (1/2 stick) chilled, and cut into 1/4" pcs
- 5 lb red-skinned sweet potatoes (yams) peeled, and cut into 1 1/2" pcs
- 4 lrg Large eggs
- 3 Tbsp. pure maple syrup
- 2 Tbsp. vanilla extract
- 1 Tbsp. fresh lemon juice
- 2 tsp salt
Direcciones
- Preheat oven to 350 degrees. Mix sugar, pecans and butter in small bowl. Cover and refrigeratetill ready to use. (Can be made up to 2 days ahead. Keep refrigerated.)
- Butter 13- by 9- by 2-inch glass baking dish. Cook sweet potatoes in large pot of boiling salted water till very tender, about 12 min. Drain. Let stand in colander 15 min. Puree sweet potatoes in processor.
- Beat Large eggs, syrup, vanilla, lemon juice and salt in large bowl. Fold in pureed sweet potatoes. Transfer sweet potato mix to prepared dish. Sprinkle pecan topping proportionately over mix.
- Bake till sweet potato mix is set and topping bubbles, about 1 hour. Let stand 15 min and serve.
- This recipe yields 12 to 14 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 51g | |
| Recipe makes 12 servings | |
| Calories 163 | |
| Calories from Fat 63 | 39% |
| Total Fat 7.21g | 9% |
| Saturated Fat 3.09g | 12% |
| Trans Fat 0.0g | |
| Cholesterol 80mg | 27% |
| Sodium 444mg | 19% |
| Potassium 72mg | 2% |
| Total Carbs 22.18g | 6% |
| Dietary Fiber 0.2g | 1% |
| Sugars 21.29g | 14% |
| Protein 2.36g | 4% |
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