Preheat oven to 425 deg. Bake sweet potatoes until tender, about 45 to 60 minutes. Remove and discard skin. Reduce oven temperature to 375 deg. Mash potatoes and beat in eggs, syrup, one tablespoon margarine, salt and cinnamon. Add enough orange juice to moisten and make fluffy. Spoon into a 1 1/2 quart baking dish and drizzle with honey and remaining one tablespoon margarine. Sprinkle with pecans and bake for 20 minutes. Serve warm. Per serving: 179 cal; 3 g prot; 168 mg sod; 18 g carb; 12 g fat; 71 mg chol; 25 mg calcium Source: Vegetarian Gourmet, Winter 93/MM by DEEANNE
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|Serving Size: 1 Serving (300g)|
|Recipe Makes: 6|
|Calories from Fat: 320 (60%)|
|Amt Per Serving||% DV|
|Total Fat 35.6g||47 %|
|Saturated Fat 5.7g||29 %|
|Monounsaturated Fat 17.9g|
|Polyunsanturated Fat 9.3g|
|Cholesterol 352.5mg||108 %|
|Sodium 278.5mg||10 %|
|Potassium 767.2mg||20 %|
|Total Carbohydrate 41.9g||12 %|
|Dietary Fiber 7.1g||28 %|
|Sugars, other 34.8g|
|Protein 15.7g||22 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 533
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