Pecan Sweet Potatoes
Pecan Sweet Potatoes is a baked casserole of mashed sweet potato under a brown sugar and pecan crust. The base gets its character from a small amount of almond extract alongside the vanilla, which gives the sweet potato a faint marzipan note. The sugar in the base is adjustable, so you can keep it mild or make it closer to pie. It also freezes well, which suits cooking ahead.
Instructions
Heat the oven to 350°F. In one bowl, stir together the mashed sweet potatoes, the first portion of melted margarine, the beaten eggs, milk, white sugar, vanilla and almond extract until the mixture is evenly combined.
In a second bowl, mix the brown sugar, the second portion of melted margarine, the flour, baking powder, salt and chopped pecans into a crumbly topping. If your flour is self-rising, leave out the salt and baking powder.
Pour the sweet potato mixture into a 9x12-inch pan and spread it level. Scatter the topping evenly over the surface.
Bake for 45 minutes. Let the pan cool a little before serving, and freeze any leftovers if you want to keep them longer.
Make it personal.
Custom engraved cutting boards, utensils, and kitchen accessories. Great gifts for anyone who cooks.
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