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"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Strudel-Topped Sweet Potatoes Recipe

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This recipe for Strudel-Topped Sweet Potatoes is from Harper's 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:  
6 medium sweet potatoes
1/2 cup reduced-fat butter, melted
3 eggs, lightly beaten
1/4 cup unsweetened apple juice
1-1/2 teaspoons vanilla extract

TOPPING:

3/4 cup packed brown sugar
1/2 cup sweetened shredded coconut
1/2 cup chopped pecans
1/4 cup reduced-fat butter, melted
Directions:
Directions:

1. Scrub and pierce sweet potatoes; place on a microwave-safe plate. Microwave, uncovered, on high for 15-18 minutes or until tender, turning once.
2. When cool enough to handle, cut each potato in half lengthwise. Scoop out the pulp, leaving thin shells. In a large bowl, mash the pulp with butter and eggs. Stir in juice and vanilla. Spoon into potato shells.
3. Divide between two 13-in. x 9-in. baking dishes coated with cooking spray. Combine the topping ingredients; spoon over top. Bake at 375° for 20-25 minutes or until a thermometer reads 160°.
Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
25 Minutes
Personal Notes:
Personal Notes:
This can also be made with canned sweet potatoes in a casserole dish. I had this in Southern Illinois at my great Aunt Hazels Birthday party. It was a catered event. My sons were young but they asked me if they could have more "Cake". We haven't hhad cake yet so they took mr to the buffet line and showed this to me.

GREAT FOR Thanksgiving!

 

 

 

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