Place washed sweet potatoes on a baking sheet; prick each potato with a fork. Bake at 450 degrees for 45 minutes or until almost tender. Let potatoes cool to the touch.
Peel potatoes, and cut into 1/2 inch thick slices. Arrange potato slices in a lightly greased 13 x 9 baking dish or round 3 qt casserole. Top with pecan halves.
Combine orange juice and next 4 ingredients in a small saucepan, stirring well. Bring glaze mixture to a boil; boil 1 minute or until thickened and bubbly. Stir in vanilla. Pour or spoon orange glaze over sweet potato slices.
Bake, uncovered, at 350 degrees for 30 to 45 minutes or until glaze is thickened.
Make Ahead: After baked sweet potatoes have cooled, cover and refrigerate up to 24 hours. The next day, peel and slice potatoes, and let come to room temperature before baking as directed above.
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|Serving Size: 1 Serving (233g)|
|Recipe Makes: 10 Servings|
|Calories from Fat: 78 (26%)|
|Amt Per Serving||% DV|
|Total Fat 8.7g||12 %|
|Saturated Fat 3.3g||16 %|
|Monounsaturated Fat 3.4g|
|Polyunsanturated Fat 1.4g|
|Cholesterol 12.2mg||4 %|
|Sodium 104.9mg||4 %|
|Potassium 705.3mg||19 %|
|Total Carbohydrate 54.9g||16 %|
|Dietary Fiber 6g||24 %|
|Sugars, other 48.9g|
|Protein 3.6g||5 %|
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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: 305
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