Baked Sweet Potatoes & Hickory Nut Sauce Native American
Recipe: #18593
April 23, 2015
Categories: Side Dishes, Sweet Potato/Yam, Thanksgiving, Gluten-Free, No Eggs, Vegetarian, Kosher Dairy, Vegetarian Dinner, more
"I redid the recipe a touch"
Original is 8 servings
Ingredients
Nutritional
- Serving Size: 1 (289.3 g)
- Calories 283.6
- Total Fat - 11.5 g
- Saturated Fat - 3.2 g
- Cholesterol - 7.6 mg
- Sodium - 90.3 mg
- Total Carbohydrate - 40.5 g
- Dietary Fiber - 6.1 g
- Sugars - 13.1 g
- Protein - 8.3 g
- Calcium - 80.5 mg
- Iron - 6.8 mg
- Vitamin C - 22.7 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Prepare hickory nuts a day ahead of time as follows: Beat 1 cup nut meat until it forms butter as in peanut butter. (grind in food processor).
Step 2
The next day bake 8 sweet potatoes until(almost) done.
Step 3
Peel off skins, this is where Im going rogue, cut potatoes into chunks.
Step 4
In skillet, add butter and water and sugar; stir, add potatoes to finish cooking if you need to add more sugar, do let cook down until still saucy but tight.
Tips
No special items needed.
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