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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (149g) Recipe makes 4 servings |
||
| Calories 225 | ||
| Calories from Fat 86 | (38%) | |
| Amount Per Serving | %DV | |
| Total Fat 9.7g | 14% | |
| Saturated Fat 4.0g | 20% | |
| Monounsaturated Fat 3.7g | ||
| Polyunsaturated Fat 1.4g | ||
| Trans Fat 0.0g | ||
| Cholesterol 15mg | 5% | |
| Sodium 115mg | 4% | |
| Potassium 485mg | 13% | |
| Total Carbohydrate 33.6g | 11% | |
| Dietary Fiber 4.4g | 17% | |
| Sugars 12.3g | ||
| Protein 2.6g | 5% | |
Baked Sweet Potatoes With Brown Sugar-Pecan Butter
SERVES 4
Ingredients
- 4 sweet potatoes
- 2 tablespoons softened butter
- 2 tablespoons brown sugar
- 1 1/2 tablespoons finely chopped pecans, toasted
Directions
1
Try this method for toasting the pecans: Sprinkle chopped pecans on a paper plate and microwave on high for 1 or 2 minutes, they should smell toasted when they are done.2
Scrub, but do not peel, the potatoes.3
Pierce them in several places with a fork.4
Microwave on HIGH for 12 minutes until done.5
Meanwhile, combine the butter, sugar, and pecans.6
Once potatoes are done, slice length wise, about 2/3 of the way down (do not cut through) and push end toward each other to "fluff" the potato and create a well for the butter.7
Place a scoop of butter mixture into the center and wrap in foil until serving.
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- Course > Side Dishes
- Main Ingredient > Vegetables > Potatoes > Yam/Sweet Potato
- Main Ingredient > Fruit > Nuts
- Cuisine > North American > United States > Southern
- Preparation > Time to Make > < 30 mins
- Preparation > Simple > Beginner Cook
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- Occasion > Holiday/Event
- Dietary > Diabetic
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Featured Reviews for This Recipe
From: WildWaysPaige
On Feb 29, 2008
I loved this topping for our sweet potatoes. The crunch and sweetness was just right. Toasting the pecans in the nuker was a great tip. I think that not melting the butter completely gave it a different consistency that was really nice. I will certainly make this again. One thing I did differently was that I baked my sweets in a crock pot on low for about 4 hours. Super easy and super tasty. Thanks for a recipe that makes sweet potatoes a real treat.
From: SReiff
On Oct 9, 2007
This was so good! The only change was that I added a small amount of cinnamon. Thanks for the quick pecan toasting tip and a great recipe.
From: Mia Bella
On Aug 20, 2005
I've always baked sweet potatoes in the oven. This came out perfect in the microwave. I let the butter soften and added cinnamon. Tasted like sweet potatoe casserole we eat during the holidays,without all the fuss. Thanks!
From: Donut Chef
On Mar 6, 2006
Hey! Where's the special 10 star category!?! I mistakenly thought that if you avoided those marshmallow-topped or baked-in-an-orange-rind sweet potatoes, all other sweet potato recipes were about equal. Well, this recipe proved me wrong! Delicious. My husband, who doesn't normally eat many sweet potatoes or yams had to forcibly restrain himself from finishing the last one so he could save it for lunch tomorrow. I melted the butter before adding the brown sugar and toasted pecans and it worked fine. Mmmmm.
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