Cookbook:Pecan Sweet Potatoes
| Pecan Sweet Potatoes | |
|---|---|
| Category | Dessert recipes |
| Servings | Varies |
| Time | 60 minutes |
| Difficulty |  |
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes | Southern U.S. Cuisine | Texas cuisine
Ingredients
[edit | edit source]Base
[edit | edit source]- 3 cups cooked, mashed sweet potatoes
- ½ stick (4 tbsp) margarine, melted
- 2 eggs, beaten (or 3 egg whites)
- ½ cup milk (or ¼ cup skim milk)
- ⅓–1 cup white granulated sugar
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
Topping
[edit | edit source]- 1 cup brown sugar
- ½ stick (4 tbsp) margarine, melted
- ¼ cup flour (if using self-rising flour, omit salt and baking powder)
- ⅛ teaspoon baking powder
- ⅛ teaspoon salt
- ½ cup chopped pecans
Procedure
[edit | edit source]- Mix base and topping ingredients in separate bowls.
- Pour the sweet potato mixture into a 9x12-inch pan.
- Sprinkle on topping, and bake at 350°F for 45 minutes.
Notes, tips, and variations
[edit | edit source]- Other nuts can be used in the topping—almonds or peanuts serve admirably.
- Stores well frozen.