Sweet Potatoes with Brown Sugar and Pecans

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Nutritional Information

Calcium 55 mg
Calories 259
Caloriesfromfat 0 %
Carbohydrate 39 g
Cholesterol 30 mg
Fat 11 g
Fiber 3 g
Iron 1 mg
Protein 2 mg
Satfat 7 g
Sodium 42 mg

Ingredients

4 large sweet potatoes or yams, scrubbed
3/4 cup packed light brown sugar
8 tablespoons (1 stick) unsalted butter, softened
1 cup pecan pieces (optional)

Preparation

Heat oven to 375º.

Poke the sweet potatoes with a fork all over, about six times. Place them on a baking sheet lined with foil and bake until very tender, about 45 minutes to 1 hour.

Cut the sweet potatoes in half lengthwise and, with a knife, make crosshatch marks, cutting into the potatoes about halfway through. Place the sweet potatoes on the baking sheet and set aside.

In a medium bowl, combine the brown sugar, butter, and pecans (if using). Spoon the mixture onto the 8 sweet-potato halves. Heat in oven until the potatoes are hot and the sugar and nuts are browned, about 20 to 25 minutes. Serve hot or warm.

Note:

Rori Spinelli-Trovato,

November 2000
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