Pecan-Topped Sweet Potatoes |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 8 |
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My mother-in-law gave me this fantastic recipe, and I like it even more every time I taste it. Vanilla and almond extract add a new twist to a classic dish.Elizabeth Hill, Dalton, Georgia Ingredients:
6 medium sweet potatoes (about 3 pounds) |
2/3 cup sugar |
1 can (5 ounces) evaporated milk |
1/3 cup butter, melted |
2 eggs, lightly beaten |
1 teaspoon vanilla extract |
1/4 teaspoon almond extract |
topping: |
2 cups crisp rice cereal, crushed |
2/3 cup packed brown sugar |
3/4 cup chopped pecans |
1/4 cup butter, melted |
Directions:
1. Place sweet potatoes in a large saucepan. or Dutch oven; cover with water. Cover and bring to a boil. Reduce heat; cook for 30-45 minutes or until tender. drain; cool slightly and peel. In a large bowl, mash the potato pulp. Stir in the sugar, milk, butter, eggs and extracts.
2. Pour into a greased 13-in. x 9-in. baking dish. Combine the topping ingredients until crumbly; sprinkle over the potato mixture. Bake, uncovered, at 375° for 30-35 minutes or until lightly browned. Yield: 8-10 servings.
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