Cookbook:Pecan Sweet Potatoes

Cookbook | Ingredients | Recipes

| Southern U.S. Cuisine | Texas cuisine

Ingredients

Base

• 3 cups cooked, mashed sweet potatoes
• 1/2 stick of margarine, melted
• 2 eggs, beaten (or 3 egg whites)
• 1/2 cup milk (or 1/4 cup skim milk)
• 1 cup sugar (or 1/3 cup sugar)
• 1 teaspoon vanilla extract
• 1/2 teaspoon almond extract

Topping

• 1 cup brown sugar
• 1/2 stick margarine, melted
• 1/4 cup flour (if using self-rising flour, omit salt and baking powder)
• 1/8 teaspoon baking powder
• 1/8 teaspoon salt
• 1/2 cup chopped pecans

Procedure

1. Mix Base and Topping in separate bowls.
2. Pour the sweet potato mixture into a 9"x12" pan.
3. Sprinkle on topping and bake at 350 degrees for 45 minutes.

Notes, tips, and variations

• Other nuts can be used in the topping, almonds or peanuts serve admirably.
• Stores well frozen.