Baked Stuffed Yams With Pecans
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Potatoes | 4 | Servings | |
INGREDIENTS
| 4 | Louisiana yams, baked | |
| 1/3 | c | Butter or margarine |
| 1/3 | c | Light cream |
| 1/3 | c | Chopped pecans |
| 1 | t | Salt |
INSTRUCTIONS
Cut yams in half lengthwise and scoop from shells. Mash yams with butter or margarine and light cream. Add pecans and salt; mix well. Pile yam mixture into shells. Broil 3 to 4 inches from source of heat about 5 minutes, or until lightly browned. Top with pecan halves if desired. NOTES : This booklet was prepared by the Louisiana Sweet Potato Commission. Recipe by: 75 Easy Yam Recipes with a Romantic Past Posted to MC-Recipe Digest V1 #891 by NGavlak@aol.com on Nov 8, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 237
Calories From Fat: 223
Total Fat: 25.6g
Cholesterol: 15.5mg
Sodium: 709.1mg
Potassium: 65.9mg
Carbohydrates: 2.1g
Fiber: <1g
Sugar: <1g
Protein: 1.4g