Sweet Potato Recipe

Submitted by Amy Puente, MACPA

 

I am #MACPAgrateful for having family nearby to be with each year around the holidays. Life is so busy that even though we all live close to one another, it’s the holiday season and our traditions that bring us together this time of year.

Thanksgiving is my favorite time to gather with family and friends, watch football, enjoy all the delicious food and truly recognize how grateful we are for so many blessings. Speaking of food, it’s only at Thanksgiving that I indulge in having sweet potato pie (with brown sugar and pecans) and a few slices of apple pie over the holiday. Everyone brings their signature or favorite dish. I make sure to make the sweet potato and apple pie because I’ll definitely be enjoying them!

Here is the sweet potato recipe –

 

Ingredients

Filling:

Topping:

Instructions

*Special equipment: a 2-quart baking dish

  1. For the sweet potatoes: Add 1 3/4 pounds peeled and cubed sweet potatoes to a large pot of salted water. Bring to a boil over high heat, then lower the heat to a simmer and cook until the potatoes are very tender, 15 to 20 minutes. Drain and cool. Mash the sweet potatoes.
  2. For the filling: Preheat the oven to 350 degrees F. Butter a 2-quart baking dish.
  3. Whisk together the butter, mashed sweet potatoes, milk, brown sugar, vanilla, salt and eggs in a large bowl. Transfer to the prepared baking dish.
  4. For the topping: Combine the flour, brown sugar, butter and salt in a medium bowl until moist and the mixture clumps together. Stir in the pecans. Spread the mixture over the top of the sweet potatoes in an even layer. Bake until mostly set in the center and golden on top, 25 to 30 minutes. Serve hot.


Find the original recipe here as well.

Enjoy! #MACPAgrateful

 

 
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