- 6 sweet potatoes (large)
- 3 tablespoons light brown sugar (packed)
- 3 tablespoons dark brown sugar (packed)
- 2 large eggs (beaten)
- 1/4 cup orange juice (freshly squeezed)
- 2 tablespoons unsalted butter (melted)
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon coarse salt
- 3 tablespoons unsalted butter (slightly softened)
- 1/4 cup light brown sugar (packed)
- 1/4 cup dark brown sugar (packed)
- 3/4 cup chopped pecans
PER SERVING *
|Calories330Calories from Fat140|
|% DAILY VALUE*|
|Calories from Fat140|
|% DAILY VALUE*|
Marcella Hall 1 Apr
turned out delicious! perfect fot the holidays
Marilyn S. 26 Nov 2017
Delicious! Easy, simple, yummy!
Jean Bodie 23 Dec 2016
Made for the first time Thansgiving and loved it. I cook for just me and my husband and we actually had ti throw some leftovers away. But I will cut in half the next time. But am making the full recipe for Christmas dinner with my parents and know for sure there will be few leftovers. This recipe is a keeper!
Donna M. 28 Nov 2015
I really liked this recipe and will make it again. I liked it because you can actually taste the sweet potatoes, but the next time I make it especially for a home meal, I will cut back on the amount of sugar.
Ciaara R. 23 Nov 2015
Wonderful recipe, however, I used a lot less sugar about half of the suggested on the recipe, I find that people use so much sugar and sweet potatos are already sweet! It was plenty sweet enough for me, I would imagine if used the amount suggested, it would've been overkill for me. I suppose other people who have a super sweet tooth would like all that sugar, in my opinion, not needed.