Great for Thanksgiving
1. Preheat the oven to 400. Heat a large pot of salted water untio boiling. Add the yam rounds. Cook the yams until the water starts to simmer again, about 4 minutes. Remove rom heat, drain, then rinse in cold water.
2. Butter a baking dish. Arrange the yam rounds inthe baking dish, overlapping the pices, layering the yam rounds to fill up the dish. Sprinkle each layer liberally with salt. Sprinkle the yam rounds with orange zest. Dot with 2 Tbsp of the butter. COver with aluminum foil and bake until yams are almost tender, about 20 minutes.
3. Put 3/4 cup pecans in a blender and grind into coarse meal. Coarsely chop the other 3/4 c. pecans.
4. Mix the ground pecans and brown sugar together in a medium bowl. Using your fingers, mix in the remaining 4 tbsp of butter until the mixture resemb les a coarse meal. Mix in the chopped pecans.
5. Sprinkle the pecan mixture over the yams. Bake the yams, uncovered, until the topping browns, about 15 minutes.
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Serving Size: 1 Serving (379g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 1627 | ||
Calories from Fat: 1372 (84%) | ||
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Amt Per Serving | % DV | |
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Total Fat 152.5g | 203 % | |
Saturated Fat 88.4g | 442 % | |
Monounsaturated Fat 44g | ||
Polyunsanturated Fat 9.7g | ||
Cholesterol 364.4mg | 112 % | |
Sodium 996.8mg | 34 % | |
Potassium 1538mg | 40 % | |
Total Carbohydrate 68.4g | 20 % | |
Dietary Fiber 9g | 36 % | |
Sugars, other 59.5g | ||
Protein 5.9g | 8 % | |
Powered by: USDA Nutrition Database 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: 1627
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