"He that but looketh on a plate of ham and eggs to lust after it hath already committed breakfast in his heart."--C. S. Lewis

Lynnís Sweet Potato Bake Recipe

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This recipe for Lynnís Sweet Potato Bake, by , is from Novato Community Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Clint & Noel McArdell

Category:
Category:

Ingredients:  
Ingredients:  
Potatoes:
3 cups sweet potato (approx 3 or 4), also keep in mind that itís important to use actual sweet potatoes not the darker cousin yams
Ĺ cup sugar ( you can also use less or none and it still tastes great due to the how sweet the potatoes actually are)
1 stick butter
1 tsp vanilla
2 eggs

Topping:
1 cup light brown sugar
⅓ cup flour
⅓ cup butter
1 cup pecans chopped

Directions:
Directions:
Cut potatoes into approximately 2Ĺ inch pieces. Boil until soft, peel and mash. Better yet, if you have a mixer, throw all of it in and mix until smooth. Also best to do while still fairly hot to help with texture. Pour into butter baking dish. Rectangular works best.

Place the first three topping ingredients in mixer (or in bowl if by hand) and mix until fairly well blended (can be lumpy). Sprinkle over the top of potato mixer, then sprinkle chopped pecans on top of that.

Bake at 350į for 60-90 depending on how crispy/caramelized you like it.

Personal Notes:
Personal Notes:
This dish is named after Clintís mom and is a holiday favorite at all Gockel/Boone/Cubley/Roach holiday gatherings!

 

 

 

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