Sweet Potatoes, Take 2
Just a few more recipes from Thanksgiving. This is actually a picture of the leftovers, and they were just as good as the original, just not as pretty. I love sweet potatoes, and have them year round.
Sweet Potatoes, Take 2
The Pioneer Woman
Ingredients
4 Medium Sweet Potatoes
1 Cup Sugar
1 Cup Milk
2 Eggs
1 tsp. Vanilla Extract
1 tsp. salt
1 Cup Brown Sugar
1 Cup Pecans, chopped (measure before they are chopped)
1/2 Cup Flour
3/4 stick butter
Directions
- Wash 4 medium sweet potatoes and bake them in the oven at 375 until they are fork tender, about 30-35 minutes.
- Preheat oven to 400.
- After the sweet potatoes are cooked, slice them open and put the flesh into a large bowl.
- Add sugar, milk, eggs, vanilla, and salt. With a potato masher mash them up until mixed but not smooth.
- In a separate bowl add brown sugar, chopped pecans, flour, and butter. With a pastry cutter or fork, mash together until combined.
- Spread sweet potato mixture into a baking dish, top with the crumb mixture.
- Bake in a 400 oven for 30 minutes.
- Serve immediately and enjoy!
Maybe I’m biased because I love sweet potatoes, but these were so good! I don’t know if my family has ever done nuts on top of sweet potatoes at Thanksgiving, but the topping was delish. Another keeper for years to come!
joelen said,
January 28, 2009 at 8:57 am
Mmm – this is similar to how I prepare sweet potatoes. So much better than regular mashed potatoes in my opinion!
niki said,
January 28, 2009 at 10:34 am
i <3 sweet potatoes!
Kate said,
January 28, 2009 at 11:04 am
I top my sweet potatoes with nuts and brown sugar – but I puree them, which doesn’t go over well in my house. I got the recommendation to mash them from SIL’s sister and I’m going to start trying that.