Sweet potatoes are a Thanksgiving staple. In addition to being a good potato alternative, sweet potatoes are also nutritious. Do not be deceived by the “sweet”; you can definitely bring out the savory in any sweet potato dish. Here’s a special recipe for a sweet potato dish that is both sweet and savory with its spice and the crunch of pecan nuts.
5 sweet potatoes
1/4 teaspoon salt
1/4 cup butter
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/2 cup white sugar
2 tablespoons heavy cream
1/4 cup butter, softened
3 tablespoons all-purpose flour
3/4 cup packed light brown sugar
1/2 cup chopped pecans
Bake the sweet potatoes in a pre-heated oven (350 degrees F) for 35 minutes until they soften.
Cool the potatoes, and then peel and mash them.
Combine the potatoes with salt, butter, heavy cream, eggs, cinnamon, vanilla extract, and sugar.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9×13 inch baking dish. In a separate bowl, mix the pecans, sugar, butter (1/4 cup) and sugar. Mix well. Transfer the potato mix to a lightly greased baking dish (9×13 inches), and then top with the pecan mixture.
Bake for 30 minutes or until the topping is golden and crispy.