This super, fabulous, yummy recipe comes from the "Cooking Light" magazine November 2001 issue.
3 pounds sweet potatoes
1/3 cup packed brown sugar
2 tablespoons butter
2 tablespoons orange juice
1 1/2 teaspoons ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
2 large eggs
1/4 cup chopped pecans
Preheat oven to 350.
Pierce potatoes with a fork; arrange in a circle on paper towels in microwave oven. Microwave at HIGH 16 minutes or until tender, rearranging potatoes after 8 minutes. (unless you are GeWilli then you should boil the potatoes until they are tender.) Let stand 5 minutes.
Cut each potato in half lengthwise; scoop out pulp into a large bowl. Discard skins. Add sugar and next 5 ingredients, and beat with a mixer at low speed until combined. Add eggs; beat until smooth.
Spoon mixture into a 1 1/2 quart baking dish; sprinkle with pecans. Bake at 350 for 45 minutes or until thoroughly heated. (Makes 8 1/2 cup servings.)
Enjoy!!
GeWilli would never use sugar in sweet potatoes. He's never found organic sweet potatoes lacking in sweetness.
ReplyDeleteAnd GeWilli would roast em in the oven for Thanksgiving to get that carmelization you can't get in other cooking methods. Steaming is saved for quickly made meals.
I like how you speak in 3rd person... I knew Gewilli would do it better...
ReplyDelete