 Sometimes folks are just "known' for a certain recipe, this would be one. This is one that my entire family loves and it's a 'must make' for the Holidays at our house. We serve it at the table as a side for Thanksgiving but, you can also serve it on the dessert table. You can bake fresh large sweet potatoes or use your home-canned sweet potatoes. My home-canned version (link to 'how to' below) usually looks a bit different since canning turns the orange sweet potatoes more of a beige. Home-canned still has the same great taste but, a little smoother when blended. Just make certain to drain your home-canned potatoes really well before making into this dish. ~Enjoy! Diane Diane's Sweet Potato Bake FILLING: 2 Large Sweet Potatoes, Baked -OR- 1 Quart, Pressure Canned Sweet Potatoes, well drained 1 cup brown sugar 2 eggs, lightly beaten 1 teaspoon vanilla bean paste or extract 1/4 cup milk 1/2 cup melted butter 1/2 tsp cinnamon dash of nutmeg TOPPING: 1/2 cup brown sugar 1/3 cup flour 1/3 cup melted butter 1 cup chopped toasted pecans 1/4 cup Pure Maple Syrup, optional Combine all the Filling ingredients. Blend thoroughly *I used my stick blender and pour into a buttered 9 inch pie dish or 1-1/2 Qt baking dish. Mix all Topping ingredients together (except the maple syrup) and sprinkle over top. Bake at 350° for 30 to 40 minutes, until fluffy, hot and browned. Drizzle with a bit of pure maple syrup before serving. Serves up to 8. Want to home-can Sweet Potatoes - click here. Recipe & Photos by: Diane Baker for Canning and Cooking at Home |
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