Wednesday, November 18, 2009

Sweet Potato Bake

I can't imagine having a Thanksgiving  or Christmas dinner without a sweet potato dish on the side. I have been making the same sweet potato dish for years(recipe to come soon). I love my stand by recipe, but I thought it would be fun to try out a new recipe. Who better to go to for Thanksgiving comfort food, then Paula Deen. One of the recipes I picked for this week's rotw was Paula Deen's Sweet Potato Bake. It was such a wonderful recipe! It is so sweet and delicious, it could almost substitute for a dessert. It looks like now I might be making two sweet potato recipes during the holidays!


3 cups mashed sweet potatoes(I used 3 fresh, boiled them and then mashed them)
1 cup sugar
1/3 cup butter, melted
2 eggs
1 teaspoon vanilla
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 cup heavy cream, half and half, or whole milk

1 cup brown sugar
3 tablespoons butter, melted
1/3 cup all-purpose flour
1 cup pecans or walnuts, chopped

Mix together with fork; sprinkle over top of casserole.

Preheat oven to 325 degrees. Mix all ingredients together except for cream. Beat with an electric mixer until smooth. Add cream;mix well. Pour into greased casserole dish ( 1 1/2 quarts). Add topping. Bake for 25 to 30 minutes.

Recipe courtesy of Paula Deen Pin It


Anonymous said...

Did you use the canned Sweet potatos or fresh, boiled and mashed?

Amber said...

I used 3 fresh sweet potatoes about 7 inches long each. I peeled them, cut them in approx. 1 inch cubes and boiled them for about 25 min. Then I drained them and mashed them. You could use canned as long as they are unsweetened.


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