Sweet Potato Pie With a Twist |
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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 10 |
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My mother gave me this sweet potato recipe for my first Thanksgiving dinner I cooked as a Mrs., even my mother-in-law liked it! Depending on how you use your topping, you could make this for a with dinner dish or a dessert. It has gotten me through quite a few office pot-lucks as well. Ingredients:
3 cups mashed sweet potatoes (1 lg, 1 sml can of yams) |
1/2 cup white sugar |
1/2 cup softened butter |
2 eggs |
1 teaspoon vanilla extract |
1/3 cup milk |
8 ounces crushed or drained pineapple |
1/2 cup butter |
1 cup brown sugar |
1/2 cup flour |
1 cup chopped pecans |
Directions:
1. Mash your sweetpotato/yams then whip in sugar, softened butter, vanilla and milk.
2. Beat eggs separately and stir into sweetpotato mixture.
3. Fold in crushed/drained pineapple and then spread into a glass casserole dish. Set aside to wait for topping.
4. Pre-heat oven to 350 degrees.
5. Topping: melt butter in a double boiling pot. When water is boiling and butter is melted, stir in brown sugar.
6. When fully combined, whisk in flour, until lump-less. Fold in pecans to make a paste.
7. Spread your topping over the casserole about 1/2 inch thick.
8. Bake at 350 for approximately 25min until the topping is gently bubbling.
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