If you like sweet potatoes.....this will be the mother of all recipes for you-YOU GOTTA TRY IT!!!!


2 lg cans sweet potatoes
1/4 tsp salt
1/4 c butter
2 eggs
1/2 tsp cinnamon
1 tsp vanilla
1/3 c sugar
4 Tbs heavy cream
1/4 c butter, softened
3 Tbs flour
2/3 c packed light brown sugar
1/2 c chopped pecans

Preheat oven to 350.
Lightly grease a 9x13 inch baking dish.


Mix:sweet potatoes, salt, 1/4 c butter, eggs, vanilla, cinnamon, sugar, and heavy cream. Transfer to the prepared baking dish.

Mix 1/4 c butter, flour, brown sugar, and chopped pecans(should look like course meal)

Sprinkle over the sweet potato mixture.

Bake 30. (you want top golden brown)

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I've been using this recipe for several years, it's the only way I'll eat sweet potatoes. I made it one holiday and my aunt didn't want to try it because she said she hates them. I convinced her to try a forkful and she ended up eating three servings and taking some home with her!

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:love:

bump for holidays

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sounds great!

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meghansnanny...you need to empty out your in box!!

yes you can use fresh

and yes you do need need to precook them(just zap in microwave )

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Thanks--sorry about that--didin't know how to do it--think I got it now!

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Oh my gosh...definately use fresh! SO MUCH BETTER!

I am soo pshyced. I am using fresh for the first time this year!! I watched them do it on America's Test Kitchen and it looked easy.

I told my Mom I was using fresh and all she said was "They are hard to peel" Well, she also uses boxed potatoes for mashed potatoes, I use fresh for that also!

Mommytosa...they Do Have A Hard Peel But The End Result Is Worth It.

And Kudos To You For Trying!!(box Potatoes..yuk...you Go Girl!!!)

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Okay, so I bought two huge cans of these, thinking I'd just make them the same way I always have - with butter, cinnamon, brown sugar, nutmeg, and marshmellows on top - but this recipe sounds so highly recommended, I gotta try it now!!

I have a substitution question though, that I hope someone can answer before I try making this...Can I substitute evap. milk or cond. milk for the heavy cream? I have plenty of both. I just hate the thought of dealing with the crowds in the grocery store again tomorrow.

And thanks for the recipe, M2M!!

I'll report back tomorrow with how the family liked it!!

I can't wait!! I love new recipes!! WHOOT!!!

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