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"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

Pecan Topped Sweet Potatoes Recipe

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This recipe for Pecan Topped Sweet Potatoes is from New Hope Fellowship Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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 350º. 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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