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Ingredientes
- 3 c. whipping cream
- 1/2 c. sugar
- 1 Tbsp. grated orange peel
- 1/2 tsp fresh-grated nutmeg
- 1 tsp salt
- 2Â 1/2 lb sweet potatoes
- 1 c. pecan halves
Direcciones
- In a 2- to 3-qt pan over medium-high heat, frequently stir whipping cream, sugar, orange peel, nutmeg, and salt just till steaming, about 4 min.
- Meanwhile, scrub sweet potatoes, peel, and slice crosswise very thinly. Spread slices in an even layer in a buttered shallow 3-qt casserole (9 by 13 inches). Pour warm cream mix proportionately over sweet potatoes.
- Bake in a 350 degrees oven for 30 min. Dipping liquid from casserole edge, spoon over sweet potatoes to moisten, then sprinkle proportionately with pecans. Return to oven and bake till potatoes are well browned and tender when pierced, about 30 min longer.
- This recipe yields 10 to 12 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 134g | |
| Recipe makes 10 servings | |
| Calories 270 | |
| Calories from Fat 149 | 55% |
| Total Fat 17.14g | 21% |
| Saturated Fat 8.63g | 35% |
| Trans Fat 0.0g | |
| Cholesterol 49mg | 16% |
| Sodium 291mg | 12% |
| Potassium 325mg | 9% |
| Total Carbs 28.25g | 8% |
| Dietary Fiber 3.0g | 10% |
| Sugars 13.68g | 9% |
| Protein 2.51g | 4% |
