Ingredientes para Baked Pecan Sweet Potatoes
- 2 medium sweet potatoes
- 1/2 cup heavy cream
- 8 tablespoons (4 ounces) unsalted butter
- 1/2 teaspoon coarse salt
- 1/4 teaspoon paprika
- 1/2 cup packed light brown sugar
- 1/2 cup chopped pecans
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Cómo preparar Baked Pecan Sweet Potatoes
- Preheat oven to 350°F (175°C).
- Prick each sweet potato (approximately 2 medium-sized) several times with a fork.
- Place the sweet potatoes in a small baking pan and bake for 60-75 minutes, or until tender when pierced with a fork.
- Remove potatoes from the oven and let cool slightly until easy to handle.
- While still warm, carefully peel the sweet potatoes.
- Transfer the sweet potato flesh to a food processor.
- Add 1/2 cup heavy cream, 6 tablespoons (3 ounces) unsalted butter, 1/2 teaspoon salt, and 1/4 teaspoon paprika to the food processor.
- Process until the sweet potatoes are completely smooth and creamy.
- Butter a 3-quart casserole dish.
- Transfer the mashed sweet potatoes to the prepared casserole dish.
- In a medium skillet, melt the remaining 2 tablespoons (1 ounce) unsalted butter over low heat.
- Add 1/2 cup packed light brown sugar and stir constantly until melted and combined.
- Remove from heat and immediately stir in 1/2 cup chopped pecans.
- Pour the pecan mixture evenly over the mashed sweet potatoes.
- Bake for 25-30 minutes, or until the topping is golden brown and the sweet potatoes are heated through. If the top is browning too quickly, loosely cover the casserole dish with aluminum foil.
- Let cool for a few minutes before serving warm. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
14 g
Sugar
119g
Fat
99g
Carbs
14g
