Monday, November 28, 2011

Soul Sweet 'Taters

Whoever decided to consider this dish a side instead of dessert was genious. It really is like dessert.  I cheated a bit and used canned sweet potatoes, so I did cut back on the sugar by 1/2 cup, but next time I think I could cut back even more and not notice.  I doubled the recipe and baked in a 9x13 dish.  I did bake for an additional 15 minutes, but check yours after 30.  I am pretty sure the heating element in our oven is going bad and the temperature is off.  I have to set it at least 50 degrees over to get it to register right anymore.  Maybe Santa can bring me a new oven?!!!!  (ok, a new heating element would make more sense, but that's not as fun.)

Source: The Pioneer Woman

  • 4 whole Medium Sweet Potatoes
  • 1 cup Sugar
  • 1 cup Milk
  • 2 whole Eggs
  • 1 teaspoon Vanilla Extract
  • 1 teaspoon Salt
  • 1 cup Brown Sugar
  • 1 cup Pecans
  • ½ cup Flour
  • ¾ sticks Butter
Wash 4 medium sweet potatoes and bake them in a 375-degree oven until fork tender, about 30-35 minutes. When they are finished cooking slice them open and scrape out the flesh into a large bowl.
Add 1 cup of (regular grandulated) sugar, 1 cup of milk, 2 eggs, 1 teaspoon of vanilla extract and 1 teaspoon of salt. With a potato masher, mash them up just enough—you don’t want to be perfectly smooth.

Now, in a separate bowl, add 1 cup brown sugar, 1 cup pecans, chopped (that means measure a cup of pecans, then chop them), ½ cup flour, and ¾ stick of butter. With a pastry cutter or fork, mash together until thoroughly combined.
Spread the sweet potato mixture into a regular baking dish and sprinkle the crumb mixture all over the top.

Bake in a 400-degree oven for 30 minutes, or until golden brown.


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