| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy, Eggs, Grains | Potatoes, Sweet | 1 | Servings | |
INGREDIENTS
| 2 | c | Flour |
| 1/4 | c | Instant tea granules |
| 2 | t | Baking powder |
| 1/3 | c | Vegetable oil |
| 1/2 | t | Baking soda |
| 1 | c | Buttermilk |
| 1/2 | t | Salt |
| 2 | c | Raw sweet potatoes, grated |
| 1 | Egg, beaten | |
| 3/4 | c | Pecans, chopped |
| 1/2 | c | Sugar |
| 6 | oz | Cream cheese |
| 2 | t | Orange juice |
| 1 1/2 | t | Orange rind, grated |
| 2 | T | Chopped walnuts |
INSTRUCTIONS
Sift flour, baking powder, baking soda and salt together; set aside. Combine egg, sugar, tea granules, oil and buttermilk and mix well. Make a well in center of dry ingredients and gently stir in egg mixture. Add sweet potatoes and pecans. Pour mixture into two (1 lb.) coffee cans. Cover with aluminum foil and secure with heavy duty rubber bands. Set containers on rack in heavy duty pot and fill half of pot with boiling water. Return to a gentle boil. Cover pot and steam for 1 hour and 30 minutes, adding more water if necessary. Gently remove bread from cans and cool. Spread with orange cream cheese. FROSTING: Beat cream cheese until smooth. Add orange rind and orange juice and blend well. Stir in pecans or walnuts The Sweet Potato Cafe : Links to yam recipes on the internet run by Pamela S. Weston Wstnhouse@aol.com at http://www.sweetpotatoblessings.com/ Hanneman/Buster/MasterCook Notes: http://members.aol.com/TexTater/texas.html Recipe by: Texas Sweet Potato Council Posted to MC-Recipe Digest by KitPATh <phannema@wizard.ucr.edu> on Mar 25, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 3367
Calories From Fat: 1811
Total Fat: 208.9g
Cholesterol: 382.9mg
Sodium: 3648mg
Potassium: 1382.7mg
Carbohydrates: 327.6g
Fiber: 15.7g
Sugar: 123g
Protein: 60.2g