When we went to the Milletts last year for Thanksgiving, another family brought some fantastic sweet potatoes. Anna never really liked sweet potatoes...until now. So this year, we got the recipe from them and made a big batch (with a couple "secret" ingredients) for Thanksgiving this year. If you only pick at candied yams for the marshmallows, I dare you to not like this version!
Ingredients:
5 lb sweet potatoes
1/2 cup sugar
2 eggs
1 tsp vanilla
1/2 cup butter
1 tsp nutmeg
2 tsp cinnamon
Topping:
1 c brown sugar
1/3 cup flour
1 cup chopped pecans (can also use praline pecans for extra yumminess)
1/4 cup butter
Maple syrup (or even better, butter pecan syrup)
Directions:
- Peel sweet potatoes, cut into large chunks, and boil until tender
- Mash in large bowl and mix in the rest of ingredients above with a mixer
- Place in casserole dish (9x13) or pie tins
- In a separate bowl, mix together topping ingredients
- Crumble topping mixture over top of sweet potatoes
- Drizzle a little maple syrup over the top
- Cook at 350 for 30-45 minutes
- Serve hot or cold (cold is your classic "sweet potato pie," but warm is best, we say)
