17
Southern Sweet Potato Bake
3 pounds sweet
potatoes or yams
(about 3 to 4 large),
washed and cut into
quarters
1 small onion, peeled
and cut into wedges
Water
1 recipe Pecan Streusel
Topping (see page 25)
1
⁄
2
cup butter or
margarine, softened
1
⁄
3
cup packed brown
sugar
1 tablespoon grated
orange peel,
if desired
1
⁄
2
teaspoon salt
1 teaspoon cinnamon
1
⁄
4
teaspoon nutmeg,
if desired
1
⁄
2
cup fresh orange juice
3 eggs
In large pot, place potatoes, onion, and enough
water to cover vegetables. Bring to a boil. Reduce
heat; simmer, covered, 20 to 25 minutes, or until
potatoes are very tender.
Meanwhile, prepare Pecan Streusel Topping as
directed; set aside.
Drain potato mixture well; cool slightly. Discard
onion; peel potatoes and return to pot. Add butter,
brown sugar, orange peel (if desired), salt,
cinnamon, and nutmeg (if desired), to potatoes.
Insert blending attachment into motor body. Blend
at Speed 5 for 20 to 30 seconds, or until mixed.
Add orange juice and eggs; blend at Speed 5 for
15 to 20 seconds, or until mixed. Pour into greased
11x7x2-inch baking pan.
Top with Pecan Streusel Topping. Bake at 350°F for
45 to 55 minutes, or until puffed and knife inserted
in center comes out clean.
Yield: 12 servings (
1
⁄
2
cup per serving).
Per Serving: About 270 cal, 4 g pro, 31 g carb,
15 g total fat, 7 g sat fat, 80 mg chol, 170 mg sod.
