Southern Sweet Potato Bake
3pounds sweet potatoes or yams (about 3 to 4 large), washed and cut into quarters
1small onion, peeled and cut into wedges
Water
1recipe Pecan Streusel Topping (see page 25)
1⁄2 cup butter or margarine, softened
1⁄3 cup packed brown sugar
1tablespoon grated orange peel,
if desired
1⁄2 teaspoon salt
1 teaspoon cinnamon
1⁄4 teaspoon nutmeg, if desired
1⁄2 cup fresh orange juice
3 eggs
In large pot, place potatoes, onion, and enough water to cover vegetables. Bring to a boil. Reduce heat; simmer, covered, 20 to 25 minutes, or until potatoes are very tender.
Meanwhile, prepare Pecan Streusel Topping as directed; set aside.
Drain potato mixture well; cool slightly. Discard onion; peel potatoes and return to pot. Add butter, brown sugar, orange peel (if desired), salt, cinnamon, and nutmeg (if desired), to potatoes. Insert blending attachment into motor body. Blend at Speed 5 for 20 to 30 seconds, or until mixed. Add orange juice and eggs; blend at Speed 5 for 15 to 20 seconds, or until mixed. Pour into greased
Top with Pecan Streusel Topping. Bake at 350°F for 45 to 55 minutes, or until puffed and knife inserted in center comes out clean.
Yield: 12 servings (1⁄2 cup per serving).
Per Serving: About 270 cal, 4 g pro, 31 g carb,
15 g total fat, 7 g sat fat, 80 mg chol, 170 mg sod.
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