Friday, November 22, 2013

Aunt Betty's Best Brown Sugar & Pecan Topped Sweet Potatoes

Yes, I know the holidays loom close. Closer than I would like.  And yes, I am behind on posting and keeping  you all up to date and filled with new and exciting recipes.  Problem is, my family really doesn't want "new and exciting" this time of year. They want all the tried-and-true comfort foods I have prepared for decades.  I get tired of making the same old thing, but I suppose I look forward to them as well.  Eating those comfort foods brings back many fond memories of my own childhood and young adulthood, of special times with my grandparents, extended family and favorite foods galore.  Yes, I do look forward to them and if you could see the smile on my face right now, you'd understand.

So today I share with  you one of my 'tried-and-true' favorites.  A must at our Thanksgiving table, near or far.  I hope you enjoy.


3 cups cooked, mashed sweet potatoes
3/4 stick margarine
1/2 cup milk (or evaporated milk)
2 eggs
1 cup sugar
1 tsp vanilla

1/2 cup chopped pecans
1 cup brown sugar, packed
1/3 cup all purpose flour
1/4 stick margarine

Combine first 6 ingredients and place in a greased baking dish.  Blend together the topping ingredients and sprinkle on top of the potato mixture.  Pat down slightly with the back of a spoon or spatula.  Bake in a 350 degree oven for 45 minutes.

For a little extra somep'n-somep'n, about 2 Tbs maple syrup added to the potato mixture and some drizzled on top really enhances the flavors!

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