Cookbook:Pecan Sweet Potatoes
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Pecan Sweet Potatoes | |
---|---|
Category | Dessert recipes |
Servings | Varies |
Time | 60 minutes |
Difficulty |
Cookbook | Ingredients | 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) of margarine, melted
- 2 eggs, beaten (or 3 egg whites)
- ½ cup milk (or ¼ cup skim milk)
- 1 cup sugar (or ⅓ cup 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.