Tuesday, November 6, 2007

Sweet Potatoes

This is the dreamiest sweet potato recipe. My family has it every Thanksgiving. I also make it throughout the year as a side dish with various dinners, but it's especially fall-ish. If the butter and sugar content freaks you out, you can reduce to 1/3 c. each (in the sweet potato part, not topping) and it's still good. I usually do the full amount, though. Oh and if some people don't like nuts, just put the pecans on half.

3 cups mashed sweet potatoes (peel, boil or bake, mix with beaters or Kitchenaid)
½ cup sugar
2 beaten eggs
½ cup butter
1 tsp. vanilla
Beat and whip, put in casserole dish
Topping:
1 cup brown sugar
1 cup chopped pecans
1/3 cup flour
1/3 cup butter
mix and sprinkle over potato mixture
Bake at 325 degrees for 30 minutes.

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