My favorite holiday dish is kind of new to our family. I found the recipe last year just before Thanksgiving and knew I had to try it out!
Farm Chicks Sweet Potato Bake
1 29 ounce can sweet potatoes, drained and coarsely mashed
1/4 butter, melted
2 eggs, beaten
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 cup butter, at room temperature
3 tablespoons flour
1/2 cup pecans, coarsely chopped
3/4 cup brown sugar, packed
Preheat oven to 350 degrees. Combine topping ingredients together in a small mixing bowl until mixture is combined and crumbly. Set aside. In another bowl, combine filling ingredients and stir until well combined. Scoop into a small casserole pan and top with pecan topping. Bake for 30 minutes or until topping is browned and bubbly. Makes 12 servings.
Tip: You can always substitute fresh-cooked sweet potatoes for the canned. 4-5 sweet potatoes should be used.
My house is a nut free home, so when I bake this I substitute mini marshmallows for the pecan topping and put them on top for the last 10 minutes or so.
I have never liked sweet potatoes before this yummy dish. Might have something to do with the mass amounts of sugar, but it's still delicious. And no one should worry about dieting during the holidays, right? :-)
For more great recipes check out the Farm Chicks Blog, Serena has lots of great seasonal and homestyle goodies. Just click the "recipe" tab on the right of the page.