The weather today has been wet and gloomy... I guess that's why I'm posting tasty and warm comfort foods. This is the perfect holiday sweet potato dish. The hubby and I love it as dessert too! Just thinking of it makes my mouth water. So yummy!
Ingredients
- 4 cups sweet potato, cubed
- 1/4 cup white sugar
- 2 eggs, beaten
- 1/2 teaspoon salt
- 4 tablespoons butter, softened
- 1/2 cup milk
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 1/4 teaspoon ground clove
- 1/4 teaspoon ground nutmeg
- 1/2 cup packed brown sugar
- 1/3 cup all-purpose flour
- 3 tablespoons butter, softened
- 1/2 cup chopped pecans
- Preheat oven to 325 degrees F (165 degrees C). Put sweet potatoes in a medium saucepan with water to cover. Cook over medium high heat until tender; drain and mash.**I baked the sweet potatoes for an hour in a preheated oven at 400 degrees F. Before baking I poked each potato a few times with a fork. Do not wrap the potatoes in foil to bake. After baking I cut each potato in half and scooped out the yummy goodness. The taste is so much better when you BAKE the potatoes first.**
- In a large bowl, mix together the sweet potatoes, sugar, eggs, salt, butter, milk, vanilla, cinnamon, clove and nutmeg. Mix until smooth. Transfer to a 9x13 inch baking dish.
- In medium bowl, mix the sugar and flour. Cut in the butter until the mixture is coarse. Stir in the pecans. Sprinkle the mixture over the sweet potato mixture.
- Bake in the preheated oven 30 minutes, or until the topping is lightly brown.
Serves: 12
Prep time: 30 min - 1 hour Cook time: 30 min. Ready in: 1 hour
Amount per serving: 195 cal. 7.8 grams fat
- Mindy
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