Mahogany Yams With Orange Recipe

Summary

Difficulty LevelMediumHealth IndexHealthy
MethodMain Ingredient

Ingredients

 Coarsely chopped pecans/Walnuts1⁄3 Cup (5.33 tbs)
 Butter/Margarine3 Tablespoon
 Yams/Sweet potatoes2 Pound (Peeled And Cut Into 1/4 Inch Slices)
 Thawed frozen orange juice concentrate/Orange-flavor liqueur1⁄2 Cup (8 tbs)
 Firmly packed light brown sugar1⁄4 Cup (4 tbs)
 Lemon juice2 Tablespoon
 Unsweetened cocoa1 1⁄2 Tablespoon
 Grated lemon peel1 Teaspoon
 Ground cinnamon1⁄2 Teaspoon
 Ground nutmeg1⁄4 Teaspoon

Nutrition Facts

Serving size: Complete recipe

Calories 2211 Calories from Fat 589

% Daily Value*

Total Fat 70 g108.2%

Saturated Fat 26.1 g130.7%

Trans Fat 0 g

Cholesterol 96.8 mg

Sodium 103.5 mg4.3%

Total Carbohydrates 389 g129.8%

Dietary Fiber 52 g208%

Sugars 116.4 g

Protein 25 g49.5%

Vitamin A 48.3% Vitamin C 293.2%

Calcium 27.5% Iron 36.5%

*Based on a 2000 Calorie diet

Directions

In a 10 to 12-inch pan, cook pecans over medium-high heat, stirring often, until toasted, 2 1/2 to 3 minutes.
Pour nuts from pan and set aside.
Melt 1 tablespoon of the butter in frying pan over medium heat.
Add as many yam slices as will fit in a single layer and cook until slices are lightly browned on bottom, 5 to 7 minutes.
With a wide spatula, carefully turn slices over and cook until browned on bottom.
Transfer with the spatula to a plate.
Melt the remaining butter and repeat steps to cook the remaining yams.
Return cooked yams to pan along with orange juice, brown sugar, lemon juice, cocoa, lemon peel, cinnamon, and nutmeg.
Turn yams with spatula until evenly coated with sauce.
Gently simmer, covered, until yams are tender when pierced, about 15 minutes.
Uncover and cook over medium-high heat, turning yams often with spatula until sauce is thick enough to coat them.
Spoon into a serving dish and sprinkle with pecans.
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