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"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Crunchy Pecan Topped Sweet Potato Bake Recipe

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This recipe for Crunchy Pecan Topped Sweet Potato Bake is from Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Potato Bake-

1 cup Marzetti® Old Fashioned Caramel Dip
4 large sweet potatoes
4 tbsp Butter
1/2 tsp Salt
Juice of 1/2 large lime (I used lemon juice)

Topping-

1/3 cup flour
1 cup brown sugar
1 teaspoon cinnamon
4 Tablespoons cold butter
1 cup chopped pecans





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Directions:
Directions:
Preheat oven to 350 degrees F. Butter a 1 to 1˝ quart baking dish and set aside.

Pierce each potato with a fork several times. Place potatoes on a baking sheet and bake for about 1 hour, or until potatoes are very tender. Allow potatoes to cool slightly and peel.

Combine the warm potatoes, butter, salt, lime juice and Marzetti Caramel Dip in a large bowl and mash by hand with a potato masher or puree with an electric hand held mixer.

Spoon mixture into a prepared baking dish
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Blend topping ingredients together with a pastry cutter (or a fork) until crumbly and sprinkle on top. Bake, uncovered, 25 to 30 minutes longer or until sweet potatoes are tender and topping is lightly browned.
Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
2.5 hours

 

 

 

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