This is my version of a classic southern side dish, perfect for the holidays. While this recipe has less sugar than most, it's still a cross between dinner and dessert. Make enough for everyone to have seconds...it's addictively good!
Serves 6-8
Ingredients
For Sweet Potatoes
3 large sweet potatoes (about 2 1/2 pounds)
¼ cup melted butter
3/4 tsp. salt
1/2 cup brown sugar
2 eggs, lightly beaten
pinch freshly grated nutmeg
For Topping
1 cup brown sugar
¼ cup butter
1/3 cup flour
1 tsp. cinnamon
1 cup chopped pecans
Directions
Preheat oven to 350 degrees.
For Sweet Potatoes
1. Bring large pot of water to a boil and cook sweet potatoes until tender. Let cool and peel.
2. In a large bowl, mash sweet potatoes with a fork. Add remaining sweet potato mixture ingredients and mix well.
For Topping
1. Melt butter in a small pan over low heat. Add brown sugar, flour, cinammon and stir gently for a few minutes until well combined. Turn off heat and add chopped nuts.
Serves 6-8
Ingredients
For Sweet Potatoes
3 large sweet potatoes (about 2 1/2 pounds)
¼ cup melted butter
3/4 tsp. salt
1/2 cup brown sugar
2 eggs, lightly beaten
pinch freshly grated nutmeg
For Topping
1 cup brown sugar
¼ cup butter
1/3 cup flour
1 tsp. cinnamon
1 cup chopped pecans
Directions
Preheat oven to 350 degrees.
For Sweet Potatoes
1. Bring large pot of water to a boil and cook sweet potatoes until tender. Let cool and peel.
2. In a large bowl, mash sweet potatoes with a fork. Add remaining sweet potato mixture ingredients and mix well.
For Topping
1. Melt butter in a small pan over low heat. Add brown sugar, flour, cinammon and stir gently for a few minutes until well combined. Turn off heat and add chopped nuts.
To Bake
Place sweet potato mixture into a 9" square baking dish. Spread topping evenly over sweet potato mixture and bake for about 40 minutes, or until slightly puffed and topping is nicely browned.
