|
Category: |
Category: |
| |
|
Sweet Potatoes |
|
Ingredients: |
Ingredients: 3 cups cooked sweet potatoes, or canned with some of the juice
1/4 c. milk
1/4 c. butter
3/4 c. sugar
1 t. vanilla
2 eggs, beaten
1 c. coconut (optional) - I always include coconut
|
|
Directions: |
Directions:You can use canned potatoes, but fresh are much better. One large potato will yield 1½ to 2 cups. Bake the fresh potatoes at 400º for 1 to 1½ hours until soft. Let them cool, cut in half, then scoop out the potatoes and mash. If you use fresh potatoes, you may need to add a little more milk to get the right consistency. If using canned potatoes, don't use all the juice or it will be too soupy. Combine all ingredients for potatoes and mix until smooth. (just a few lumps are OK) Pour into a well-greased baking dish. (1½ recipes will make a 9x13 pan) |
| |
|
Topping |
|
Ingredients: |
Ingredients: 1 c. brown sugar
1/4 c. butter, melted
1/2 c. flour
1 c. coarsely chopped pecans
|
|
Directions: |
Directions:Mix brown sugar and melted butter until smooth. Gradually add flour & mix well. Stir in pecans. Sprinkle over potato mixture. Bake at 350º for 30 minutes until bubbly. If you make more than one recipe, increase cooking time to 45 minutes to 1 hour.
|
|
Number Of
Servings: |
Number Of
Servings:4-6 |
Personal
Notes: |
Personal
Notes: Dish can be assembled ahead of time and frozen (uncooked). Thaw a few hours before cooking. We always have this dish included in our family Thanksgiving dinner.
|
This recipe for Sweet Potato Crunch is from