Directions:
- In a small saucepan, melt butter. Remove from the heat. Stir in the pecans, sugar, adobo sauce, cumin and chili powder until pecans are coated. Spread onto foil; set aside.
- In a small bowl, combine the cream, chipotle peppers, salt and pepper. Arrange a third of the sweet potatoes in a greased 8-in. square baking dish. Pour 2/3 cup cream mixture over potatoes. Repeat layers twice.
- Cover and bake at 375° for 45 minutes. Sprinkle with spiced pecans. Bake, uncovered, 10-15 minutes longer or until potatoes are tender. Yield: 6 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 503.24 Kcal (2107 kJ) | ||
| Calories from fat | 415.68 Kcal | ||
| % Daily Value* | |||
| Total Fat | 46.19g | 71% | |
|---|---|---|---|
| Cholesterol | 60.4mg | 20% | |
| Sodium | 468.16mg | 20% | |
| Potassium | 420.28mg | 9% | |
| Total Carbs | 21.73g | 7% | |
| Sugars | 5.66g | 23% | |
| Dietary Fiber | 5.75g | 23% | |
| Protein | 6.34g | 13% | |
| Vitamin C | 2.1mg | 4% | |
| Vitamin A | 0.7mg | 23% | |
| Iron | 2mg | 11% | |
| Calcium | 76.4mg | 8% | |
| Amount Per 100 g | |||
| Calories | 325.14 Kcal (1361 kJ) | ||
| Calories from fat | 268.57 Kcal | ||
| % Daily Value* | |||
| Total Fat | 29.84g | 71% | |
|---|---|---|---|
| Cholesterol | 39.03mg | 20% | |
| Sodium | 302.48mg | 20% | |
| Potassium | 271.54mg | 9% | |
| Total Carbs | 14.04g | 7% | |
| Sugars | 3.66g | 23% | |
| Dietary Fiber | 3.71g | 23% | |
| Protein | 4.1g | 13% | |
| Vitamin C | 1.4mg | 4% | |
| Vitamin A | 0.4mg | 23% | |
| Iron | 1.3mg | 11% | |
| Calcium | 49.4mg | 8% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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