Diane's Sweet Potato Bake

   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