Thanksgiving Dinner….My mom’s AMAZING sweet potatoes

I promise you these potatoes don’t have that nasty marshmallow topping. Instead it has a sugared pecan topping that is to die for!!! We make these every Thanksgiving no matter what. I love them!!! These are more like a dessert as you can see from the ingredients. I couldn’t pass up sharing this recipe with all of you. Once a year, for this recipe especially, I think it’s ok to splurge. :)

4 large sweet potatoes
1 c. organic brown sugar
1/2 c. raw or organic milk
1/4 c. raw or organic butter
3 beaten eggs
1 tsp. vanilla
1/2 tsp. nutmeg
1/2 tsp. cinnamon

Topping:
3/4 c. organic brown sugar
1/2 c. chopped pecans
1/4 c. gf flour blend like Bob’s red mill OR (1 part coconut four, 1 part almond flour)
2 tbls. cold raw or organic butter

*Cook sweet potatoes in oven until fork can be inserted easily. Peel and mash without milk or butter. Let cool completely. When cooled beat potatoes, brown sugar, milk, eggs, vanilla and spices until smooth. Transfer to a 9×13 inch baking dish. Bake uncovered for 30 minutes at 350 degrees. In another bowl, combine brown sugar, pecans and gf flour. Cut in the butter until crumbly. Sprinkle over baked potatoes and return to oven to cook another 15 minutes.

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Comments

  1. Sounds yummy! I think I will try this recipe this year. I loooove sweet potatoes any time of year!

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