Lynn’s Sweet Potato Bake Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Potatoes:
3 cups sweet potato (approx 3 or 4), also keep in mind that it’s important to use actual sweet potatoes not the darker cousin yams
½ 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
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Directions: |
Directions:Cut potatoes into approximately 2½ 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 350° for 60-90 depending on how crispy/caramelized you like it. |
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Personal
Notes: |
Personal
Notes: This dish is named after Clint’s mom and is a holiday favorite at all Gockel/Boone/Cubley/Roach holiday gatherings!
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