Recipe courtesy of Caroline Doogan
Recipe courtesy of Caroline Doogan
Watch how to make this recipe.
Angela's Sweet Potatoes
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- Level: Easy
- Total: 16 min
- Prep: 6 min
- Cook: 10 min
- Yield: 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 218
- Total Fat
- 16 g
- Saturated Fat
- 7 g
- Carbohydrates
- 18 g
- Dietary Fiber
- 2 g
- Sugar
- 13 g
- Protein
- 1 g
- Cholesterol
- 20 mg
- Sodium
- 18 mg
- Level: Easy
- Total: 16 min
- Prep: 6 min
- Cook: 10 min
- Yield: 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 218
- Total Fat
- 16 g
- Saturated Fat
- 7 g
- Carbohydrates
- 18 g
- Dietary Fiber
- 2 g
- Sugar
- 13 g
- Protein
- 1 g
- Cholesterol
- 20 mg
- Sodium
- 18 mg
Ingredients
Directions
- Preheat oven to 350 degrees F.
- In a medium bowl, thoroughly combine butter, brown sugar, pecans and coconut to make a crumb topping. Place sweet potato rounds in a single layer in a large, lightly greased ovenproof dish. Cover with sugar-pecan mixture and bake until sweet potatoes are heated through and topping is melted.
