Just in time for Thanksgiving this week... this is SO delicious!
3 lbs sweet potatoes peeled and cubed **
2 large eggs
3/4 cup firmly packed brown sugar divided
1/2 cup butter
1 tsp. salt
1 tsp. ground cinnamon
up to 1/2 cup orange juice
1 cup pecan halves
Preheat oven to 375 degrees. In large saucepan, bring potatoes to a boil. Cover and simmer for 15-20 minutes or until potatoes are soft and then drain. In a large bowl, beat potatoes with electric mixer until smooth. Beat in the eggs, 1/4 up of the brown sugar, 1/4 cup of butter, the salt and cinnamon. Starting with 1/4 cup, beat in just enough OJ to make the mixture moist & fluffy. Scrape mixture into souffle dish and smooth surface. Arrange pecans over top. Sprinkle with remaining 1/2 cup brown sugar and drizzle remaining 1/4 cup melted butter over top. Bake for 25-30 minutes. Makes 10 servings.
** Hint: You can also cut small sweet potatoes in half, and boil with the skins on - they will fall off when boiled.
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