Pecan Sweet Potatoes
- Time
- 60 minutes
- Servings
- Varies
Ingredients
Base
- 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
- 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
Method
- 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
- Other nuts can be used in the topping—almonds or peanuts serve admirably.
- Stores well frozen.
Categories
- Recipes for dessert
- Recipes using sweet potato
- Recipes using pecan
- Southern U.S. recipes
- Texas recipes
- Recipes using almond extract
- Recipes using baking powder
- Recipes using brown sugar
- Recipes using granulated sugar
- Recipes using egg
- Recipes using egg white
- Recipes using wheat flour
- Recipes using margarine
- Recipes using cow milk