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Twice Baked Sweet Potatoes Recipe
|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)|
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
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.