Estimated Nutrition (whole recipe, rough)
Counts 8 of 10 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pecans | 1 oz (28g / ~19 halves) | 196 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Yam | not in our table | 0 |
| Syrup | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 3 cans (1 lb each) yams in light syrup, drained
- ½ cup margarine, melted
- ½ cup heavy cream
- 2 large eggs
- 1 cup firmly packed light brown sugar
- ¾ cup chopped pecans
- ¼ tbsp ground cinnamon
- ¼ tbsp ground nutmeg
- 1 tbsp vanilla
Directions
In food processor, purée yams with 6 tbsp melted butter and 2 tbsp cream; add eggs and ½ cup brown sugar.
Process until blended.
Spread half the potato mixture in shallow 2 quart baking dish.
With remaining potato mixture in pastry bag fitted with large star tip, pipe large rosettes over mixture; preheat oven to 325°F.
In small pan, mix remaining melted butter, cream and brown sugar, the pecans, cinnamon, nutmeg and ¼ tbsp salt.
Bring to boil. Simmer 5 minutes.
Remove from heat; stir in vanilla.
Spoon over center of potato mixture; bake 20 minutes or until bubbly.
If desired, garnish with toasted pecan halves.
Category:Cathy's Recipes
Category:Light brown sugar Recipes
Category:Yam Recipes
Category:Heavy cream Recipes
Category:Pecan Recipes