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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Boil, bake, or steam your sweet potatoes until soft. Let cool, peel, and refrigerate. | 2. When ready to make the dessert, cut sweet potato into 1/2-inch slices and let sit until room temperature (or at least long enough to get the "refrigerator cold" off them). | 3. For each serving, place 3 or 4 slices of sweet potato in a small bowl. Top with marmalade, then a dollop of cream, and finally a generous sprinkling of chopped nuts. Eat with a spoon. | 4. Variations: If you like it really really sweet, drizzle sweetened condensed milk on it instead of the cream. Or use maple syrup instead of jelly or marmalade, and omit the cream. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
potato	1		sweet	-	-	-	-
marmalade	4	tablespoons		196.8	53.04	0.24	0.0
heavy cream	4	tablespoons	whipped	204.0	1.6440000000000001	1.704	21.648000000000003
pecan	4	tablespoons	chopped	71.5867	13.415999999999999	1.4733	1.508

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.