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| Christmas makes a great excuse for this
recipe which definitely favors the sweet tooth. Even if you hate sweet potatoes (I do),
you'll find this recipe very tasty ( again, I do). It's about 1/3 sweet potato, 1/3 brown
sugar, and 1/3 butter and eggs and serves as either vegetable or dessert. Of course, I
have it for the veggie and then again for dessert. |
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| INGREDIENTS | ||
| 2 cups sweet potatoes, cooked and mashed | 1/2 cup butter, melted | 1 cup light brown sugar |
| 2 eggs | 1/2 teaspoon salt | 1/4 teaspoon cinnamon |
| 1/2 teaspoon nutmeg | 1 cup milk | 1/2 teaspoon vanilla |
| In a large mixing bowl, blend
the sweet potatoes with the butter and the brown sugar. Add the eggs one at a time,
blending them in. Add the spices and the milk. Blend. Pour into a casserole or baking
dish. |
| TOPPING | ||
1/2 cup light brown sugar |
1/4 cup flour | 2 1/2 tablespoons melted butter |
| 1/2 cup chopped pecans | 1/2 cup shredded coconut | |
| Combine the ingredients for the topping and
sprinkle it on top of the potato mixture. Bake 1 hour at 375. If topping is getting too
brown, cover it with aluminum foil for the last 30 minutes or cut the temperature back to
350.Serve as a vegetable or top with whipped cream
for a dessert. |
