This is not your typical Thanksgiving-day-yams-with-marshmallow-topping sweet potatoes, this dish has a yummy topping made with brown sugar, pecans, and butter that melts together into a praline flavored crust on top of soft and sweet mashed sweet potato souffle.
- 3 c mashed cooked sweet potatoes
- 1 c sugar
- 1/2 c melted butter or margarine
- 2 eggs
- 1 t vanilla
In a separate bowl, mix together :
- 3/4 c chopped pecans
- 1/4 c flour
- 1/2 c brown sugar
- 2-3 T melted butter or margarine
If I use finely chopped pecans, or for special occasions when I want the finished product to look especially pretty, I add extra pecan halves on top. There's something that happens when I add the pecan halves on top that's more than the sum of the separate ingredients--the nuts take on a completely different taste, with a smoky, roasted flavor, which combines with the brown sugar and butter to a make a candied pecan taste that is out of this world.
Bake at 350 for 25-30 minutes, (longer if you make this ahead and refrigerate overnight) or until topping is melted together and browning on the edges.
This makes the best sweet potatoes--the perfect side dish that's also good enough to eat for dessert!
Until next time, good cooking, and good eating!
This post is linked to:
In and Out of the Kitchen at Feeding Big
You're Gonna Love It Tuesday at Kathe with an E
PINcentive Blog Hop at Cropped Stories