(by Shirley McNevich)
5 raw sweet potatoes
1/4 tsp. salt
1/2 cup softened butter
2 beaten eggs
1 tsp. vanilla
1/2 tsp. cinnamon
1/4 cup white sugar
2 TBSP heavy cream
3 TBSP flour
3/4 cup Domino's dark brown sugar (packed)
1/2 cup chopped pecans
Wash the sweet potatoes and poke them each a few times with the tines of a fork. Place them on a cookie sheet and bake them at 350 degrees for 35-40 minutes or until they are starting to soften. Cool the sweet potatoes until you can safely handle them. Peel the sweet potatoes, cut them into smaller pieces and place them in a large bowl--mash them with a potato masher. Add the salt, 1/4 cup softened butter, beaten eggs, vanilla, cinnamon, white sugar, and heavy cream--mash again with the potato masher, then stir with a spoon until well mixed. Spread the mixture evenly in a greased 9 x 13 glass baking dish. Topping: in a bowl add 1/4 cup butter, flour, brown sugar and chopped pecans--mix with a pastry blender to make crumbs. Spread the crumb mixture all over the top of the sweet potato mixture. Bake at 350 degrees for 25-35 minutes or until top is browned.
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