Twice Baked Sweet Potatoes Recipe
Ingredients
| Sweet potatoes/Null | 6 Large (NULL) | |
| Orange juice/Null | 1⁄4 Cup (4 tbs) (NULL) | |
| Butter/Margarine, divided | 6 Tablespoon, cold (NULL) | |
| All purpose flour/Null | 1⁄4 Cup (4 tbs) (NULL) | |
| Brown sugar/Null | 1⁄4 Cup (4 tbs) (packed) | |
| Cinnamon/Null | 1⁄4 Teaspoon, ground (NULL) | |
| Ginger/Null | 1⁄4 Teaspoon, ground (NULL) | |
| Mace/Null | 1⁄8 Teaspoon, ground (NULL) | |
| Pecans/Null | 1⁄4 Cup (4 tbs), chopped (NULL) |
Nutrition Facts
Serving size: Complete recipe
Calories 1980 Calories from Fat 847
% Daily Value*
Total Fat 97 g150%
Saturated Fat 48.5 g242.7%
Trans Fat 0 g
Cholesterol 193.5 mg64.5%
Sodium 507 mg21.1%
Total Carbohydrates 268 g89.2%
Dietary Fiber 31.9 g127.6%
Sugars 94.3 g
Protein 22 g43.3%
Vitamin A 2601.4% Vitamin C 88.7%
Calcium 34% Iron 45%
*Based on a 2000 Calorie diet
Directions
Bake at 375° for 40-60 minutes or until tender.
Allow potatoes to cool to the touch.
Cut them in half lengthwise; carefully scoop out pulp, leaving a 1/4-in.shell.
Place pulp in a large bowl.
Add orange juice.
Melt 3 tablespoons butter; add to pulp and beat until smooth.
Stuff the potato shells; place in an un-greased 15-in.x 10-in.x 1-in.baking pan.
In a small bowl, combine flour, brown sugar, cinnamon, ginger and mace.
Cut in remaining butter until crumbly.
Stir in pecans.
Sprinkle over potatoes.
Bake at 350° for 20-25 minutes or until golden and heated through.
Chef
