Pecan Crusted Sweet Potato (KLBJ)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 382.4
- Total Fat: 19.7 g
- Cholesterol: 33.5 mg
- Sodium: 16.2 mg
- Total Carbs: 58.0 g
- Dietary Fiber: 2.7 g
- Protein: 2.3 g
View full nutritional breakdown of Pecan Crusted Sweet Potato (KLBJ) calories by ingredient
Introduction
A delicious recipe that is easy to make, full of flavor, and a little goes a long way in taste. Not the healthies way to make it, but you can modify for your needs. Always requested family dish. A delicious recipe that is easy to make, full of flavor, and a little goes a long way in taste. Not the healthies way to make it, but you can modify for your needs. Always requested family dish.Number of Servings: 12
Ingredients
-
5-6 large sweet potatoes
1 cup sugar
1/2 cup butter, unsalted (1 stick room temperature)
vanilla
hand mixer
spatula
2 -9 in pie dishes or one long baking dish
cooking spray
Pecan Topping
1 cup chopped pecans
1 cup brown sugar
1/3 cup flour
1/3 cup butter, unsalted (5 tsp) melted but not too hot
Directions
Wash thoroughly and poke holes into the sweet potatoes.
Fill a stock pot with water to cover the sweet potatoes and boil until tender through the center.
Pour off hot water and using a hand towel, paper towel or mitten, hold sweet potato in palm of hand and cut off ends and make a slit all the way down the middle. Using a spoon or knife, peel the skin with the inner layer of fibers off and discard. You are looking for dark blemishes and extra outer fibers that need to be removed.
Place in a mixing bowl and beat with a hand mixer until relatively smooth. Remove fibers from the beaters and discard. You want to remove all stringly fibers and large dark spots you find.
Add sugar and 1/2 cup (1 stick) soften butter and beat with mixer. Remove any remaining fibers and discard.
Add vanilla to taste, about 1-2 tsp.
Pour sweet potato mixture into your baking dish(es).
Make topping
Add in a smaller mixing bowl, brown sugar, chopped pecans, flour and completely mix coating the pecan with flour and sugar. Then butter and mix with a spatula making sure to completely mix.
Sprinkle topping over the entire surface making sure to use the entire mixture. Make sure the to put on the edges too! Yummy
Bake at 350 for 30 minutes until the pecan crust is golden brown. Enjoy
Serving Size: makes 12-14 servings
Number of Servings: 12
Recipe submitted by SparkPeople user KIMLBROWN13.
Fill a stock pot with water to cover the sweet potatoes and boil until tender through the center.
Pour off hot water and using a hand towel, paper towel or mitten, hold sweet potato in palm of hand and cut off ends and make a slit all the way down the middle. Using a spoon or knife, peel the skin with the inner layer of fibers off and discard. You are looking for dark blemishes and extra outer fibers that need to be removed.
Place in a mixing bowl and beat with a hand mixer until relatively smooth. Remove fibers from the beaters and discard. You want to remove all stringly fibers and large dark spots you find.
Add sugar and 1/2 cup (1 stick) soften butter and beat with mixer. Remove any remaining fibers and discard.
Add vanilla to taste, about 1-2 tsp.
Pour sweet potato mixture into your baking dish(es).
Make topping
Add in a smaller mixing bowl, brown sugar, chopped pecans, flour and completely mix coating the pecan with flour and sugar. Then butter and mix with a spatula making sure to completely mix.
Sprinkle topping over the entire surface making sure to use the entire mixture. Make sure the to put on the edges too! Yummy
Bake at 350 for 30 minutes until the pecan crust is golden brown. Enjoy
Serving Size: makes 12-14 servings
Number of Servings: 12
Recipe submitted by SparkPeople user KIMLBROWN13.