Sweet Potatoes In Praline Sauce
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | New Orleans | Vegetable | 8 | Servings |
INGREDIENTS
| 4 | Sweet potatoes, peeled | |
| halved | ||
| Salt | ||
| 1 | c | White sugar |
| 1/2 | c | Corn syrup |
| 1/4 | c | Water |
| 3/4 | c | Chopped pecans |
| 3 | T | Butter |
| 1/4 | t | Salt |
| 1/2 | t | Vanilla, or to taste |
INSTRUCTIONS
SERVES 8 If you do not like sweet, rich foods on your table, avoid this one. On the other hand, the children will love you for it. The sauce is from New Orleans. Boil the potatoes in salted water until not quite tender, about 15 minutes. Prepare the sauce by melting the sugar in a heavy saucepan over medium heat. In a short time the sugar will begin to turn to a light golden brown. Stir to prevent burning. When light brown syrup is formed, immediately add the corn syrup, followed by the water. Blend thoroughly. Allow to cool for just a moment and then stir in the pecans, butter, salt, and vanilla. If you wind up with a small sugar lump or two, do not worry about it. Simply remove the offending lump. Place the potatoes in a greased baking dish. Pour some of the sauce over the potatoes and bake at 375ø for about 20 minutes. This sauce is very rich and I expect that you will want to save some of it for ice cream tomorrow. From <The Frugal Gourmet Cooks American>. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 170
Calories From Fat: 100
Total Fat: 11.7g
Cholesterol: 11.4mg
Sodium: 123.1mg
Potassium: 43.9mg
Carbohydrates: 17.8g
Fiber: <1g
Sugar: 6.1g
Protein: <1g