Pecan Sweet Potato Mash- The Red Headed Hostess

 

This is a winner side dish…

The proof is in my brother.

He is a boy who likes his meals simple.  No fancy stuff.

So – he walks in to our family BBQ the other day (this is a great side dish for a BBQ) and turned his nose up at it declaring that he does NOT like sweet potatoes!

So he took a spoon and took a taste and admits – “its not that bad”… and then next thing I know he has a heaping serving on his plate.

“Not that bad?” I ask.

“I actually like these,” he replies.

I wish to somehow demonstrate to you what a MAJOR compliment that was.

Here is the recipe:

For the filling you will need:

14 cups of peeled and cubed sweet potatoes (about 7 regular sized sweet potatoes)

1/2 cup (1 stick) of butter

1 cup of sugar

1/2 cup brown sugar

6 eggs

1 cup milk

Directions:

1- Preheat your oven to 325.  In a large, heavy pan add your cubed sweet potatoes and cover with one inch of water.  Cook on medium high until tender.  Drain.

2-  In your pan, mash your sweet potatoes with a hand masher.  Add the butter and mix into the potato mixture.

3-  Add both sugars and mix with the potatoes.  Add the eggs and milk and mix well.

4-  Spoon into a 9 x 13 dish and spread evenly.

 

For the topping you will need:

1/2 cup(1 stick)  of softened butter

1 cup Flour

1/2 cup Brown Sugar

1 tsp cinnamon

1 cup Pecans

5-  Mix the flour, brown sugar and cinnamon together and then cut the butter in until it resembles sand.  Add the pecans.

6-  Pour over top of sweet potato mixture and spread evenly.

7-  Bake for 30 to 35 minutes.  At end brown top by broiling on low and keeping a very close eye on it.

Then… serve warm!