Food for Soul

Sweet Potato Recipe

My MIL made this for Canadian Thanksgiving. It’s quite sweet (the sugar could probably be drastically reduced) but so good.

3.5 pounds fresh sweet potatoes (about 5 medium)
1/4 cup sugar
2 eggs, beaten
1/2 teaspoon salt
1/2 teaspoon cinnamon
4 tablespoons butter, softened
1/2 cup milk
1/2 teaspoon vanilla extract
1/4 cup packed brown sugar
1/3 cup flour
3 tablespoons butter, softened
1/2 cup chopped pecans

Instructions
Preheat oven to 375F. Wash sweet potatoes, prick all over with a fork, and bake on a foil-lined baking sheet for 75-90 minutes, until cooked through. Cool until comfortable to the touch.
Reduce oven temperature to 325F. Butter a 9×9″ casserole dish.
Scoop inside of potatoes into a large mixing bowl, discarding skins. Add all ingredients up to vanilla and mix with an electric mixer until smooth.
Scoop mixture into prepared casserole dish, smoothing top to an even layer.
In a medium bowl, mix brown sugar and flour. Cut in butter to make coarse crumbs. Stir in pecans. Sprinkle mixture over the sweet potato.
Bake 30-40 minutes, until topping is lightly browned.net

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