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Don't go by the photo, it tastes great!!
2 tablespoons brown sugar
¼ teaspoon salt
2 tablespoons milk
2 tablespoons beaten egg*
1 tablespoon melted butter
¼ teaspoon vanilla extract
Whip everything with an electric mixer until smooth. Place in a 3 cup (greased) baking dish and top with the following topping. Bake at 350 for 25 - 30 minutes or until hot.
TOPPING
4 tablespoons chopped pecans
2 tablespoons brown sugar
1 tablespoon white flour
1 tablespoon butter
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Mix topping ingredients (fingers work best) and spread evenly on top of sweet potatoes before baking.
NOTE: I had reservations about the pecans, but they are a wonderful addition to the dish. They are sweet, tender and crunchy and a nice contrast to the soft potatoes, I highly recommend you add them.
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NOTE: Recipe calls for two tablespoons of egg. I just put an egg in a cup and mixed it well with a fork, then measured out the amount.
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NOTE: This recipe makes two large servings. If you want more servings, just multiply the ingredients. It's pretty fool proof.
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