"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Pecan Topped Sweet Potatoes Recipe

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This recipe for Pecan Topped Sweet Potatoes, by , is from New Hope Fellowship Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Ana Linares
Added: Monday, May 7, 2007

Category:
Category:

Ingredients:  
Ingredients:  
3 cans (1 lb each) yams in light syrup, drained
1/2 C butter
1/2 C heavy cream
2 large eggs
1 C. firmly packed brown sugar
3/4 C. chopped pecans
1/4 t. cinnamon
1/4 t. nutmeg
1 t. vanilla
1/4 t. salt
6 orange "shells" (optional)
1/2 C. whole pecans for garnish
1/2 C. mini marshmallows for garnish

Directions:
Directions:
Preheat oven to 350. In food processor or manually, puree yams with 6 T. melted butter and 2 T. cream. Add eggs and 1/2 C. brown sugar; blend well. Spread mixture in shallow baking dish (or if using oranges, cut oranges in 1/2 and remove all the meat. Pour mixture into 12 orange shells). Place the orange shells in a shallow baking dish.
In a small saucepan, combine remaining butter, cream, brown sugar, pecans, cinnamon, nutmeg and salt. Bring to boil, simmer 5 minutes. Remove from heat and stir in vanilla. Spoon over the center of potato mixture. Bake 20 minutes or until bubbly. Garnish with pecan halves and mini marshmallows.

Personal Notes:
Personal Notes:
The orange halves give this dish a different flavor, and they are a cute container for the potatoes.

 

 

 

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