|
This recipe had such a beautiful presentation!!! It really wasn't that hard or time consuming to prepare! I cut the oranges in half and used a grapefruit knife to cut out the orange, making sure to keep the peel in-tack. I wrapped the sweet potatoes in foil and baked them for about 1 hour to keep them from absorbing too much water and to enhance their flavor. Once cooled, I just squeezed out the flesh no peeling necessary. I reduced the sugar to 1/2 a cup and used brown sugar instead of white sugar. I totally left out the butter it did not need it, and boy did that save a lot of fat and calories! next time I will probably leave out the eggs as I thought they would hold the sweet potatoes more firmly together but it did not make a difference the texture was mushy so the eggs didn't add much. I added about 1/2 tsp cinnamon to the sweet potato mixture. As for the topping i wanted to make the topping as stated but I did not have whole pecans next time I will make it with the whole pecans.
Date Posted: Apr. 19, 2009
Photographer:
Cooking Level: Intermediate
|
What's this?